Wanting a pretty house was a fun idea and all. But I don’t wanna live in the basement anymore.
All I wanna do is bake a cake.
GIMME A GD KITCHEN ALREADY.
Today drywall goes in, paint gets selected, crown moldings get ordered. And we eat more sandwiches for dinner.
And while I work on homework from my career coach, I’m going to dream about the time I made this for dinner.
I wanted to wait to send this out until I had more/better pictures. But we’re weeks away from that happening and I want you to have this while corn is still PEAK.
Risotto is another one of those fancy dishes that is insanely easy to make. It’s all impressive looking but deep down you’re like MUAHAHA this took no effort at all.
It’s creamy, but not heavy. Soft with a little bite. And it uses my favorite summer ingredients: corn and tomatoes.
The only thing this recipe requires is a little bit of your time and a whole lot of your appetite.
I paired this with roasted salmon and tomatoes but you could add your fave protein and veggie to make it all special-just-for-you.
Corn Risotto with Roasted Salmon and Tomatoes
Start making 70 minutes before you want risotto
3 ears of corn
6 cups of veggie stock
3 Tbs butter, divided
1 Tbs olive oil
1 leek
1 ½ cups Arborio rice
⅓ cup white wine (or champagne!)
1 cup parm, divided
Salt/Pepper
3-5 tomatoes
12oz salmon
Spice mix*
Remove the kernels from the corn cobs (idk why but that sounds funny) and put the naked cobs into a pot with your veggie stock. Get this on a very low simmer.
Save the kernels, we’re using those bad boys.
Heat up 1 Tbs of butter and oil on a deep pot (like this one). Slice up your leek and cook until translucent. Add a little salt/pepper. Add the rice and cook until it gets a little see-through. About 5 minutes on medium heat.
Add the white wine. I only had champagne on hand (yea, I’m a boss) but that will work too. If you don’t have any booze, you can still make risotto – just use extra veggie stock mixed with 2 tablespoons of apple cider vinegar.
Once evaporated, add a ladle of warm veggie stock.
Mix a little.
When this gets incorporated into the rice, add another ladle.
Mix a little.
Keep going.
About halfway through, add the corn kernels.
This whole thing will take about 60 minutes to get the liquid incorporated into the rice.*** In the meantime, you’ll see this get all creamy and thick. Just with rice and stock! Nutso right?
But we’re not stopping there. When all the liquid is gone, the rice is soft and creamy, add in a handful of grated parm and the last two tablespoons of butter because you love yourself. Stir until delicious.
***About 15 minutes before your rice is done, get your oven to 400F and get your tomatoes and salmon on a pan. I just sliced the tomatoes in half (they were those gorgeous heirloom monsters) and drizzled olive oil, salt and pepper on them.
*Use your favorite spice mix on the salmon – I used chili powder, garlic powder and cayenne.
The fish and tomatoes take about 15-20 minutes in the oven. Bonus points if the last few minutes are under the broiler.
Serve them all fancy if you like or just eat it over the stove because, ugh it’s hot out and we’re tired.
Danielle
