Risotto is right any time of year, and this version is a celebration of the flavors of late 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 2 tsp. olive oil in another medium pot over medium heat. Add arborio rice to hot pot and toast 2 minutes, or until rice grains appear pearly and a little golden. Add white cooking wine to pot with rice and cook, stirring, for another minute, or until almost completely evaporated.
Add the Broth
When cooking wine has mostly cooked off, add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often, until nearly all broth is absorbed. Repeat with second cup of broth. Continue this process 18-20 minutes, while stirring regularly. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. You may not use all broth.
Prepare the Ingredients
While risotto cooks, shuck ears of corn and rinse. Cut corn kernels off cob. Halve Roma tomato lengthwise. Mince garlic.
Roast the Corn and Tomato Halves
Combine softened butter and garlic in a small bowl. Place corn on one half of prepared baking sheet. Spread into a single layer, drop small pieces of garlic butter evenly over surface, and season with ¼ tsp. salt and a pinch of pepper. Wipe bowl clean. Place tomato halves on other half of prepared baking sheet, toss with 1 tsp. olive oil, and place cut side down. Broil 3 minutes. Remove from oven, stir corn, and flip tomatoes. Broil an additional 3 minutes, or until corn is slightly charred and tomatoes are softened.
Make Tomato Vinaigrette and Finish Risotto
Place tomatoes on a clean cutting board and cool 5 minutes. Once cool, coarsely chop and transfer to small bowl used for garlic butter. Combine tomatoes with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. When rice is fully tender, add Parmesan (reserve a pinch for garnish) and corn. The risotto should be creamy. If it is too stiff, add a quarter cup of remaining broth to loosen just before serving.
Plate the Dish
Serve risotto in a bowl or plate. Garnish with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish!