Risotto has become a very favorite staple for me, once I learned how easy it is to create and how flexible it can be. I make it all year round, in my Carrot and Dill version, or my Squash Blossom recipe when I find the flowers. I’ve been known to make a simple risotto in summer and toss in my leftover farmers market vegetables. The possibilities are endless. The base of the recipe was the simple result of having some excess corn after a busy weekend on the kitchen with my farmers market finds and not enough energy. I have made it since many times, stirring in fresh herbs or different cheeses. The I topped a batch with some quickly sautéed cherry tomatoes and realized I was really on to something, combining the quintessential summer flavors. That idea turned to spooning a little of my summer canning staple Tomato Butter that wouldn’t fit in the jars on top. I adored the combination, so I set out to create something similar, in a smaller batch, that wouldn’t add to much prep to the whole. The rich, creamy risotto just bursting with corn flavor, with juicy little pops of kernel with a sweet and savory tomato jam on top sings of summer. I admit, I am pretty pleased with myself on this one.
Making the corn cob stock is very easy, and really ups the corn flavor. I highly recommend doing it. But in a pinch, you could use a light colored vegetable broth. Start the tomato jam and the corn stock at the same time and then move on to other things, just giving a quick look every once in while. I like to garnish the beautiful bowls with some sliced green onion tops for color, a little extra grated cheese and some striking large sea salt flakes, like Falk brand salt.
Fresh Corn Risotto with Roasted Tomato Jam
For the Jam:
1 ½ pounds plum tomatoes
¾ cup cane sugar
1 Tablespoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon ground ginger
Very genoerus grindings of balck pepper
¼ cup cider vinegar
For the Corn Stock:
4 ears of corn,
5 – 6 large green onion tops
2 garlic cloves
For the Risotto:
The kernels from 4 ears of corn
5 – 6 large green onions, white and light green parts
1 garlic clove
¼ cup unsalted butter, divided
2 Tablespoons olive oil
1 cup arborio rice
½ cup white wine
5 – 6 cups corn stock
½ cup grated parmesan cheese
For the Jam:
Preheat the oven to 375°. Line a 9 by 13 inch glass baking dish completely with non-stick foil.
Quarter the plum tomatoes and place them on the lined dish. Sprinkle over the sugar, salt, and spices, the pour over the vinegar. Use your hands to gently toss everything together, coating the tomatoes as much as possible. There will be liquid pooling in the dish. Roast for 2 hours, stirring well every half hour and breaking up the tomatoes. Remove from the oven and stir to mix well and break up any larger pieces of tomato. For the first two times, it may look like it is never going to become jam, but the liquid will concentrate.
Serve immediately, or cool, cover and refrigerate for up to a week. Before serving with the risotto, gently heat the jam over low heat in saucepan with a little water.
For the Corn Cob Stock:
Cut the corn roughly off the cobs into a bowl – don’t be too precise, some kernels left behind are good, and there will be plenty left for the finished dish. Cover the bowl and refrigerate until ready to use.
Break the cobs in half and put them in a large pot with the green tops of the green onions and 2 garlic cloves. Add about 1 Tablespoon of kosher salt, then pour over 8 cups of water. Bring to a boil, then reduce the heat and cover. Cook for 2 hours until the stock is flavorful – and corny! Strain the stock through a colander lined with wet paper towels. The stock can be made ahead, but be aware that the kernels will only be fresh for about 12 hours. You can make corn cob stock any time you have cobs then freeze it for later use. In fact, you can freeze stripped corn cobs in a ziptop bag until you have enough to make a pot of stock.
For the Risotto:
Place 1 cup of corn stock and 1 cup of corn kernel in a blender and blend until smooth. Heat 2 Tablespoons of butter and the olive oil in a large, deep skillet. Finely dice the remaining white and light green parts of the green onions and sauté in the oil and butter until soft and wilted. Put the remaining garlic clove through a press (or very finely mince it) and add the pan and cook for one minute. Do not brown. Raise the heat to medium high and add the rice. Stir to coat well in the butter and oil and cook until the rice grains are translucent around the edges, about 4 minutes. Add the wine and cook, stirring, until it is completely absorbed.
Pour in the blended corn liquid cook until it is absorbed, stirring frequently. Add the corn stock, ¾ cup at a time, cooking and stirring until each addition is absorbed and incorporated. Add a pinch of sea salt with each addition. Continue cooking the risotto until all the liquid is absorbed and the risotto is creamy, about 20 – 25 minutes. Stir the remining corn kernels through the rice with the last addition of liquid. You may not need all the stock, simply taste the risotto and add liquid until it is al dente. Stir in the last of the parmesan cheese and the remaining 2 Tablespoons of butter and season with salt to taste. Cover the pot and let rest for 5 minutes.
Serve the Risotto in big bowls with a hearty spoonful of the tomato jam in the center.