Corn Risotto with Roasted Cherry Tomatoes

• 1/2 pint cherry tomatoes, stems removed
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 to 1 1/2 cups Corn Broth (page 3) or vegetable stock
• 1 shallot lobe, coarsely chopped
• 1 clove garlic, coarsely chopped
• Kernels from 1 ear fresh corn (about 3/4 cup)
• 1/3 cup Arborio or other risotto rice
• 1/4 cup dry white wine
• 2 teaspoons unsalted butter
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 or 3 large basil leaves, stacked, rolled, and thinly sliced

1. Preheat the oven to 400F.
2. Line a small roasting pan or baking sheet with aluminum foil.
3. Put the cherry tomatoes on the prepared pan and toss with 1 tablespoon of the oil and salt and pepper to taste.
4. Roast for about 30 minutes, until the tomatoes collapse and brown slightly.
5. Meanwhile, in a small saucepan, bring the corn broth to a simmer over medium heat, turn down the heat to low, and cover.
6. Heat the remaining 1 tablespoon of oil in a small heavy saucepan over medium heat.
7. When it shimmers, add the shallot and garlic and cook, stirring occasionally, until the vegetables are slightly soft, 3 to 4 minutes.
8. Toss in the corn kernels and rice and cook, stirring quickly, until the rice grains are well coated, 1 to 2 minutes.
9. Pour in the wine and cook the rice, stirring frequently, until the liquid is almost gone, 5 minutes.
10. Pour in 1/4 cup of the hot corn broth and repeat, cooking and stirring, being sure to scrape the bottom of the pan when you stir so the rice doesnt stick.
11. When the liquid is almost gone, add another 1/4 cup of corn stock and continue cooking and stirring.
12. Repeat until the rice has been cooking for about 20 minutes total.
13. Taste to see if it is tender but al dente (still slightly firm to the bite inside the rice).
14. Stir in the cherry tomatoes.
15. Cook for another few minutes until the rice is tender but not mushy, adding a little more liquid to keep it very moist but not runny.
16. When the rice is done to your liking, add the butter and cheese.
17. Stir to combine, taste, and add more salt if necessary.
18. Transfer to a shallow bowl, top with the basil, and eat.

cherry tomatoes, extravirgin olive oil, salt, corn broth, shallot, clove garlic, kernels from, rice, white wine, unsalted butter, cheese, basil

Taken from www.epicurious.com/recipes/food/views/corn-risotto-with-roasted-cherry-tomatoes-382561 (may not work)