- Extra virgin olive oil
- 1 medium large onion, chopped
- sea salt
- 3 cups Aborio rice
- 3 garlic cloves, chopped finely
- 2/3+ cup dry white wine
- 9+ cups chicken or vegetable stock, warmed through
- 6 ears of fresh corn, kernels cut off the cobs
- 1 pint of grape tomatoes, halved and slow roasted… See recipe below*
- 1 handful fresh basil leaves
- 1 cup finely grated Pecorino
- 1 Tablespoon of fresh flat leaf parsley, chopped finely + more for garnish
- Sea salt
- Freshly ground white pepper to taste
- More extra virgin olive oil, Pecorino and flat leaf parsley to garnish…
- In a heavy, wide bottomed pan on a medium flame, heat enough extra virgin olive oil so that it barely coats the bottom surface and until it’s hot but not smoking.
- Add the onion and a generous pinch of sea salt. Cook until the onions are clear and soft, about 5 minutes or so. Add the minced garlic, mix in the rice and stir until well coated.
- Up the heat to medium-high, add the wine and cook until evaporated.
- Then, begin to add warmed stock a couple of ladles at a time and stirring until liquid is absorbed… turning down the heat as the rice thickens. This process should result in a creamy and tender but not overly soft risotto and should take about twenty minutes or so.
- About 15 minutes into the stirring… almost at the end of cooking… stir in the corn kernels.
- Taste for doneness… the risotto should be al dente or soft but with a slight bite in the middle. Remove from the heat and stir in the slow roasted grape tomatoes, basil, parsley and Pecorino. Season to taste with sea salt and freshly cracked pepper.
- Plate and garnish each serving with more freshly grated Pecorino, chopped flat leaf parsley and a drizzle of olive oil. Serve immediately on warmed plates.
This is one of Just Simply… Cuisine’s favorite building blocks…
Add slow roasted tomatoes to your favorite sandwich, mix them with grilled vegetables, top them on a pizza or just nosh on them alone… delicious!
Slow Roasted Tomatoes
- Roma plum shaped or Grape tomatoes
- Olive oil
- Sea salt
- Vanilla sugar
- Preheat oven to 275 degrees F
- Slice the tomatoes in 1/2 lengthwise and place them, cut-side up in a roasting pan lined with aluminum foil, parchment paper or a silpat.
- Sprinkle the tomato halves with sea salt and drizzle with olive oil.
- Place pan on the middle shelf of your preheated 275 degree oven.
- About 2 hours in… sprinkle tomatoes with vanilla sugar.
- Roast for an additional hour or so until the tomatoes are shriveled and dark red and slightly charred. The excess moisture will have evaporated and the tomatoes will have a delicious concentrated flavor and aroma.