Corn Risotto with Roasted Tomatoes

Preheat the broiler. Arrange cherry tomatoes and half of the corn kernels on a baking sheet in one layer. Drizzle with olive oil and sprinkle with salt and pepper.

Broil the corn and tomatoes for 7–10 minutes until lightly charred on the top and slightly browned all over. Remove from the oven and set aside.

Meanwhile, make the risotto. In a large skillet over medium heat, add the onion with a drizzle of olive oil. Cook the onion until soft and translucent for about five minutes, then add the garlic, rice, and one tablespoon of the butter.

Stir the butter into the rice mixture for two minutes to coat the grains of rice, then slowly begin to add the liquids.

In four or five additions, add the stock and water to the pan about a cup and a half at a time, stirring as you go to make the risotto creamy. When the liquid has all been absorbed, add more liquid until you’ve used all 6 cups total of stock and rice. This process will take 25–30 minutes.

When the liquids have been stirred into the rice, reduce the heat to low. Taste the rice and add salt and pepper to your preference. If the rice is chewy and not fully cooked, continue to add warm water ½ cup at a time until the rice is cooked through but not mushy.

Stir in the final two tablespoons of butter and the corn kernels that aren’t charred. Taste once more for seasoning and add a final sprinkle of salt and pepper.

Serve the risotto in shallow bowls topped with the charred corn and tomatoes and any fresh herbs you like. Enjoy!