Summer Risotto

Ingredients

• ⅞ oz Butter
• 1 Tbsp. Miso Paste–Gluten-Free
• 1 cup Arborio Rice
• 2 fl. oz. White Cooking Wine
• 2 Ears of Corn
• 1 Roma Tomato
• 2 Garlic Cloves
• 1 oz Grated Parmesan Cheese
• 2 Tbsp. Basil Pesto
• 2 oz Burrata Cheese
• Olive Oil
• Salt Pepper
• While risotto cooks, shuck ears of corn and rinse.
• lengthwise. Mince garlic.

Instructions

1. 1

   Cook Within: Burrata is made by encasing buttery mozzarella curds in a mozzarella shell. Serve it on top as an elegant garnish, or stir it into rice just before serving for the creamiest risotto of your life. Rice was introduced to Italy by Arabs in the Middle Ages, but the first written risotto recipe didn’t come until the 19th century. Chef Felice Luraschi of Milan published a risotto recipe in 1829, which included fat, saffron, marrow beef, grated cheese, and nutmeg.

2. 2

   Start the Broth and Rice: Bring a medium pot with 4 cups water and miso to a boil. This will be your broth. Once broth is boiling, reduce heat to low. Heat 2 tsp. olive oil in another medium pot over medium heat. Add arborio rice to hot pot and toast 2 minutes, or until rice grains appear pearly and a little golden. Add white cooking wine to pot with rice and cook, stirring, for another minute, or until almost completely evaporated.

3. 3

   Roast the Corn and Tomato Halves: Spread into a single layer, drop small pieces of garlic butter evenly over surface, and season with ¼ tsp. salt and a pinch of pepper. Wipe bowl clean. Place toss with 1 tsp. olive oil, and place cut side down. Broil 3 minutes. Remove from oven, stir corn, and flip tomatoes. Broil an additional 3 minutes, or until corn is slightly charred and tomatoes are softened.

4. 4

   Add the Broth: When cooking wine has mostly cooked off, add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often, until nearly all broth is absorbed. Repeat with second cup of broth. Continue this process 18-20 minutes, while stirring regularly. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. You may not use all broth.

5. 5

   Make Tomato Vinaigrette and Finish Risotto: Place tomatoes on a clean cutting board and cool 5 minutes. Once cool, coarsely chop and transfer to with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pep- per. When rice is fully tender, add Parmesan (reserve a pinch for garnish) and corn. The risotto should be creamy. If it is too stiff, add a quarter cup of remaining broth to loosen just before serving.

6. 6

   Prepare the Ingredients: While risotto cooks, shuck ears of corn and rinse. Cut corn kernels off cob. Halve Roma tomato lengthwise. Mince garlic.

7. 7

   Plate the Dish: Serve risotto in a bowl or plate. Garnish with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Stirring risotto as it cooks slowly releases starches, which develops its signature creamy twice. Most goes in risotto, and a pinch garnishes dish. the recipe before you start–we promise it will be time • Preheat the broiler • Set butter on counter to soften

8. 8

   Cut corn kernels off cob. Halve Roma tomato