Corn Risotto with Oven Roasted Tomatoes

Ingredients

RISOTTO

• 1/2 pound Corn cut from the cob
• 4 cups Chicken stock or broth
• 3 tablespoons Olive oil
• ½ each Onion, finely chopped
• 1 each Garlic clove, minced
• 1 cup Arborio rice
• 1/4 cup Pinot Grigio Wine
• 1/4 cup Pecorino Romano cheese, grated
• ¼ cup Mascarpone cheese
• As needed Salt and Pepper

TOMATOES

• 1 Pint Cherry tomatoes
• ½ each Red Onion
• 1 tablespoon Basil, minced
• 1 tsp Thyme, minced
• 1 tsp Rosemary, minced
• 1 tsp Flat leaf parsley, minced
• 2 tablespoon Olive oil
• As needed Salt and Pepper

Method

Risotto

Bring the chicken stock to a simmer in a small pot. While the stock is coming to a simmer, add the olive oil to another pot over medium-high heat. Sauté the onion 2-3 minutes, or until soft. Add the corn and garlic and sauté an additional 4-5 minutes or until the onion, corn, and garlic begin to turn golden brown. Add the Arborio rice to the onions and sauté for 2 minutes and then add 1 cup of the stock and the Pinot Grigio wine and stir constantly until all of the stock has been absorbed. Continue to add stock one cup at a time until the four cups have all been absorbed, the rice should not be dry it should still have some "movement" to it. Mix in the Pecorino Romano and Mascarpone cheeses to the risotto and season with salt and pepper. Set aside to keep warm.

Oven Roasted Tomatoes

Heat an oven to 350 degree. In a bowl, mix all of the ingredients for the tomatoes, place on a sheet tray and roast in the oven for 20-30 minutes, or until the tomatoes have begun to shrivel and brown, remove from oven.

To Serve

Place the risotto on a platter, or between four plates and top with the roasted tomatoes.