The inaugural, and inevitably final, feed me kc “End Times Tomato Extravabonanza” continued this weekend with another wallet-busting trip to the farmers’ market ($45 in tomatoes, please) and gin-fueled evenings in the kitchen.
Saturday I was craving scallops — something that has rarely occurred after I made myself sick on undercooked frozen Costco scallops in the summer of 2008. (We refer to that incident simply as “the day.”) I found some real beauts at Whole Foods, though everything else came from the farmers’ market, including amazing sweet potato greens (simply sauteed in garlic and olive oil).
Normally, I would have grilled the scallops, but the heat forced me inside and into a saute pan. This turned out to be fortuitous. I dusted the scallops in cornmeal and sauteed in olive oil, the crunch providing textural contrast to the soft greens and toothy risotto. A drizzle of lemon-infused olive oil finished ‘er off. And a bottle of unoaked Chardonnay finished me off.
Tomato and Corn Risotto
1 c. Arborio (or Carnaroli) rice
3 c. chicken (or vegetable) stock
1/2. c. white wine
2 c. heirloom tomatoes, liquid reserved
1 ear corn, kernels removed, cob reserved
1 large shallot, minced
1 clove garlic, minced
olive oil
salt and pepper
Optional:
2 Tbsp. butter
1/2 cup cheese (grana padano or parm)
Instructions:
Simmer chicken stock and reserved corn cobs over medium heat for 15 minutes. Pull corn cobs and discard.
Gently saute shallot and garlic in olive oil until soft but not brown. Add rice and cook for one minute. Add wine and ladle of chicken stock. Continue cooking, and periodically stirring, until liquid is nearly absorbed. Add stock until liquid is gone and rice is al dente.
The risotto should still be somewhat soupy. Add tomatoes, corn, salt, and pepper. Add cheese and/or butter. Serve.
Note: I prefer a soupier risotto–one that spreads across the plate. The Italians prefer it, too.
