This wonderful risotto dish combines three of my favorite summer ingredients - fresh corn. vine-ripened tomatoes, and basil.

Learn How To Make Risotto Ahead of Time - With this technique, described when clicking on the link, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using the below method.

Check out more of Linda's favorite risotto recipes - Lemon Wild Rice Risotto, Risotto with Poached Pears, and Saffron Risotto.

Before making risotto, please read my web page on Making Perfect Risotto. Lots of hints and tips to help you.

Corn:
3 ears fresh corn shucked and silk removed*

Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add husked corn ears and continue to cook on high heat (covered or not) three to four minutes or until kernels are very hot. Immediately remove from heat and place in ice cold water to cool; remove from water when cool. Using a sharp knife, slice the corn kernels off the cob into a large bowl. You should have about 1 1/4 cups corn kernels; set aside.

Tomato-Basil Mixture:
1 cup chopped plum or cherry tomatoes
2 teaspoons extra-virgin olive oil
3 tablespoons torn fresh basil leaves, divided
Coarse salt and freshly ground black pepper

In a bowl, combine the tomatoes, 2 teaspoons extra-virgin olive oil, and 2 tablespoons of the basil. Season with salt and pepper; set aside.

Risotto:
3 1/2 cups to 4 cups chicken broth
3 tablespoons butter
1 shallot or small onion, minced
1 cup Arborio Rice 
1/3 cup dry white wine
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon butter
Salt and freshly ground pepper to taste

In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.

In a large heavy 4-quart pan over medium heat, heat butter; add shallot or onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions).

Add the Arborio rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the white wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add corn kernels, Parmigiano-Reggiano cheese, and remaining 1 tablespoon butter, stirring vigorously to combine with the rice. Add salt and pepper to taste. Remove from heat.

NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Fold in the Tomato-Basil Mixture. Transfer risotto to warmed serving plates garnished with the remaining basil leaves, and serve immediately

Makes 4 servings as a main dish and 8 servings as a side dish.