Sweet Corn, Tomato And Basil Risotto Cakes

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• 1 cup Arborio rice
• 3 cups Peeled, seeded and chopped tomatoes
• 2 1/2 cups Vegetable stock
• 1 cup Fresh corn kernels
• 1/4 cup chiffonade of fresh basil leaves
• 3/4 cup Freshly grated Parmigiano Reggiano
• 3 eggs, beaten
• Salt and pepper to taste

1. In a large sauce pan heat olive oil. Saute onion until it is soften. Add garlic and saute for 30 seconds. Add rice and stir to coat it with the oil. Add both the tomatoes and the vegetable stock. Bring to gently boil and then reduce heat to low and cook, stirring occasionally until risotto is almost firm and most of the liquid has been absorbed. Remove from heat and let cool for 30 minutes.
2. Preheat oven to 350 degrees F. Grease 6 (4 ounce) ramekins with softened butter and place ramekins on a baking sheet.
3. To the cooled risotto add the corn kernels, the basil, the Parmigiano, the beaten eggs and salt and pepper to taste. Divide the risotto between the ramekins and place them on the baking sheet into the oven. Bake for 30 minutes. Remove from oven and let rest of 15 minutes. Run a knife around the edges of each ramekin and unmold them on to serving plates. Top with dressed salad greens and serve.

onion, olive oil, clove of garlic, arborio rice, tomatoes, vegetable stock, fresh corn kernels, chiffonade of fresh basil leaves, freshly grated parmigiano reggiano, eggs, salt

Taken from food52.com/recipes/28523-sweet-corn-tomato-and-basil-risotto-cakes (may not work)