Tomato, Corn & Basil Risotto
with Parmigiano Reggiano Crisps & Summer Salad
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Indulge in this symphony of textures. We all know risotto for its comforting, warming properties—arborio is such a naturally creamy, silky rice!—but tonight you’ll give it a fresh new taste by folding in summer corn, sweet cherry tomatoes, a zesty spice blend and some aromatic chopped basil leaves. To top it in style, you’ll melt down little mounds of authentic Parmigiano Reggiano to make crunchy, ultra-cheesy crisps (a discovery unto themselves).
We will send you:
- 90g Baby lettuce
- 140g Cherry tomatoes
- 1 Garlic clove
- 1 Bunch of basil
- 1 Ear of corn
- 1 Shallot (or onion)
- 30g Vegetable demi-glace
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 165g Arborio rice
- 50g Parmigiano Reggiano (contains rennet)
- 4.5g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
13 g
Sodium
960 mg
Total Carb
94 g
Sugars
10 g
Protein
17 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the cherry tomatoes. Shuck the corn; slice the kernels off the cob. Mince the garlic. Peel, halve and mince the shallot. Pick the basil leaves off the stems, discarding the stems.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the rice, garlic and shallot. Cook, stirring constantly, 1 to 2 minutes, until the rice is slightly translucent; season with the spice blend and S&P. Add the corn, demi-glace and 3 cups water (5 ½ cups for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 10 to 13 minutes (15 to 18 minutes for 4 portions), until the rice is almost cooked through.
Make the Parmigiano Reggiano crisps
While the risotto cooks, on a lined sheet pan, spoon tablespoon-size mounds of Parmigiano Reggiano, leaving some space between each mound; flatten each mound into a 2-inch wide circle. Bake, 4 to 5 minutes, until golden brown. Remove from the oven and let cool completely.
Finish the risotto
Roughly chop the basil. To the pot of partially cooked risotto, add ⅔ of the cherry tomatoes, ½ the basil and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until the vegetables have softened, the liquid has been absorbed and the rice is al dente (still firm to the bite); season with S&P to taste.
Make the salad
While the risotto continues to cook, in a large bowl, combine the baby lettuce, remaining tomatoes and remaining basil. Drizzle as much of the vinaigrette over the salad as you’d like and toss well.
Plate your dish
Divide the finished risotto between your plates. Top with ⅔ of the Parmigiano Reggiano crisps. Top the salad with the remaining crisps (break with your hands before adding) and serve the salad on the side. Bon appétit!
