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This summery side dish goes really well with grilled BBQ pork chops or any slightly spicy protein.
In a medium saucepan over medium heat, bring the chicken broth to a boil, then reduce the heat to a simmer and put a lid on it.
Meanwhile, in a deep-sided saute pan (or even a wide stock pot), melt 1 tablespoon of the butter and the olive oil over medium heat. Add the onion and saute until soft, stirring occasionally for about 5 minutes. Add the rice and stir for 1 minute to ensure the grains are well coated with the oil. Add the wine and stir until it is evaporated.
Begin to add the warm broth to the rice 1 cup at a time, stirring constantly until it is just absorbed. Continue adding cups of broth and stirring until it is absorbed. Don’t add the next cup of rice until the prior one is just absorbed. If the rice is sticking to the bottom of the pan as you stir, reduce the heat a bit.
After adding 3 cups of broth, taste the risotto. It probably still has some bite. You just want it to have the smallest amount of bite when you stop adding the broth. Continue to add the rest of the broth until you reach the consistency you like. When it is done, turn off the heat. Stir in the corn kernels, the basil, the additional tablespoon of butter, the grated Parmesan cheese and season with salt and pepper.
Put a lid on it and allow it to sit for 5 minutes. Serve hot with additional Parmesan cheese at the table.
I’ve found that almost everyone has their own way of making rice. In my rice cooking method, I first soak the rice, then drain it and then toast the rice along with spices until it’s fragrantly nutty. To accentuate the nutty flavor in this recipe, I add toasted sesame seeds and toasted coconut, which is a fun twist on a classic pot of rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!