Risotto with Corn

The corn kernels in this dish perfectly emphasize the delicate, creamy structure of the risotto.

Ingredients

• Water – 2 1/2 cups
• Milk – 2 cups
• Chicken broth – 3 tbsp
• Onions (finely chopped) – 1 pc.
• Butter – 2 tbsp
• Garlic (minced) – 1 clove
• Arborio rice – 3/4 cup
• Fresh corn seeds – 1 1/3 cups
• Fresh tomato (peeled and cut into cubes) – 1 pc.
• Parmesan cheese (shredded) – 1/2 cup
• Fresh basil leaves (cut into strips) – 1/2 cup
• Salt – 1/2 teaspoon.
• Ground black pepper to taste

Directions

1. In a large saucepan, heat the water, milk, and broth until hot.
2. In a large skillet over medium heat, heat the butter, add the onions and cook until soft, then add the garlic and cook, stirring occasionally, for about 1 minute.
3. Pour rice into a frying pan with onions, cook, stirring occasionally, for 2-3 minutes, then add 1 cup of hot liquid. Cook, stirring occasionally until the liquid is completely evaporated.
4. Then add 1/2 cup of liquid each time after evaporation of the previous portion. Thus, the rice should be cooked until creamy (about 20 minutes).
5. Add all other ingredients to the finished risotto, mix well, heat over low heat and serve the dish immediately.