6cupsvegetable or chicken stockI prefer low sodium
2cupsfresh corn kernelsfrom about 3 ears of corn
⅓cupgrated parmesan cheeseplus more for serving
Chopped chivesbasil, or parsley, for garnish
Salt and pepper
Instructions
Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (½ cup at a time) until you reach your desired consistency.
Stir in 1 tablespoon butter, and ⅓ cup parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.