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 to hot pot 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.

Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all liquid is absorbed.

Add 1/2 cup broth and stir often again until nearly all liquid 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.

Halve tomato lengthwise.

Mince garlic.

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 1/4 tsp. salt and a pinch of pepper. Wipe bowl clean.

Place tomato halves on empty half of baking sheet and toss with 1 tsp. olive oil. Turn cut side down and broil 3 minutes.

Carefully flip tomatoes and stir corn. Broil again until corn is slightly charred and tomatoes are softened, 2-3 minutes.

Place tomatoes on a cutting board and cool, 5 minutes. Once cool, coarsely chop and transfer to mixing bowl used for garlic butter. Combine with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

When rice is fully tender, stir in Parmesan (reserve a pinch for garnish) and corn. If risotto isn't creamy, stir in 1/4 cup remaining broth.

Plate dish as pictured on front of card, garnishing risotto with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish! Bon appétit!