I started out wanting to make this recipe for Risotto with Tomato, Corn and Basil, but once I compared that recipe to the cooking instructions on my box of Arborio rice, I was concerned that the quantities didn't seem right. So, below is how I made my own version. It's delicious and creamy, and you can adjust the fat/dairy content to your liking.

Serves 6

olive oil
2 Tbs. butter
1 lb. Arborio rice
1 qt. (32 oz.) vegetable stock
1 cup milk (I use 2%)
1 15 oz. can diced tomatoes, drained
1 15 oz. can corn, drained
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup white wine
½ cup Parmesan cheese
salt & pepper to taste

Pour stock into a pot and heat over very low flame – you just want it warm. Keep over low heat.

Melt butter with a little olive oil over medium heat. Add the onion and cook until they're soft (about 5 minutes). Add the garlic and the raw rice, stir constantly for a minute or so. Add the white wine and stir until completely absorbed.

Begin adding the stock one ladle (about a half cup) at a time. Stir frequently. Wait until each ladle-full is almost absorbed before adding the next ladle.

When the rice has cooked for 15-20 minutes and you've added most of the stock, add the drained cans of corn and tomatoes. Continue adding the stock until it's all absorbed.

Stir in the milk, one half cup at a time. At this point, the rice should be chewy and ready to eat.

Add the parmesan cheese and season to taste with salt and pepper. Serve immediately, as this recipe doesn't hold well.

(I previously posted this recipe in the Pure Sugar Crafts Forum)

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