Risotto is right any time of year, and this version is a celebration of the flavors of summer, including fresh corn on the cob, tangy tomato vinaigrette, and basil pesto. We have a couple tasty tricks (treats, actually) up our sleeves that put this one over the top. Treat number one is adding a spoonful of miso paste to give the risotto unique umami undertones. For treat number two, we top this risotto off with creamy burrata cheese, which is fresh mozzarella stuffed with more fresh mozzarella. It's like buttah! What could be betta?
Bring a medium pot with 4 cups water and miso to a boil. This will be your broth. Once broth is boiling, reduce heat to low.
Heat 1 tsp. olive oil in another medium pot over medium heat. Add Arborio rice and stir constantly until rice is lightly browned, 2-3 minutes.
Add white cooking wine to pot with rice and stir constantly until almost evaporated, 1 minute.
Make the Risotto
Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all water is absorbed.
Add ½ cup broth and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.
While risotto cooks, prepare ingredients.
Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Halve tomato lengthwise.
Roast the Corn and Tomato Halves
Combine softened butter and garlic in a mixing bowl.
Place corn on one half of prepared baking sheet. Spread into a single layer on its half. Drop small pieces of garlic butter evenly over corn, and season with ¼ tsp. salt and a pinch of pepper. Wipe bowl clean.
Place tomato halves on other half of prepared baking sheet and toss with 1 tsp. olive oil. Turn cut side down and broil 3 minutes.
Remove from oven. Carefully flip tomatoes and stir corn. Broil again until corn is slightly charred and tomatoes are softened, 2-3 minutes.
Make Tomato Vinaigrette and Finish Risotto
Place tomatoes on a clean cutting board and cool, 5 minutes. Once cool, coarsely chop tomatoes and transfer to mixing bowl used for garlic butter. Combine with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
When rice is fully tender, stir in Parmesan (reserve a pinch for garnish) and corn. If risotto is stiff, and not creamy, stir in ¼ cup remaining broth.
Plate dish as pictured on front of card, garnishing with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish! Bon appétit!