Sweet Corn Risotto with Chicken and Tomatoes Recipe

Ingredients

2 cans (14 ounces) chicken broth, low sodium

5 tablespoons extra virgin olive oil

1 small onion, finely chopped

salt 1 / 2 c. Kosher Tea

1-1/2 cups Arborio rice

1 / 3 cup dry white wine

2 tablespoons red wine vinegar

1 / 4 cup teaspoon freshly ground pepper

1 jar (12 ounces) grape tomatoes, halved

1 / 2 cup coarsely chopped fresh basil, plus whole leaves a small garnish

beans 2 cups fresh corn (cut off the ears from February to March)

1 / 3 cup grated Parmigiano-Reggiano, plus additional services or

1 (about 2 pounds) rotisserie chicken, skin discarded and meat removed from bone fragments

Directions

1. Combine broth and 1-3/4 cups water in a bowl and reserve. Heat 2 tablespoons oil in a 6-quart pot over medium heat gallon. Add onion and cook, stirring occasionally, until softened but not browned, 3-4 minutes. Mix 1 / 4 cup teaspoon salt and rice. Add the wine and 3 cups of broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is absorbed and the bottom of the pot is dry when the rice is pushed sideways with a spoon, about 10 minutes.

2. Meanwhile, whisk together 3 tablespoons oil, 1 / 4 c. teaspoon salt, vinegar and pepper in small bowl. Combine tomatoes and basil, set aside.

3. Add broth mixture, 1 / 2 cup at a time, rice (to absorb the liquid after each addition), stirring frequently and cook until rice is al dente and creamy, October-December minutes. Additional water can add 1 / 2 cup at a time if necessary. Add corn and 1 / 2 cup water and cook until hot, about 1 minute.

4. Remove from heat, add cheese and salt to taste. Divide the risotto into 4 bowls or dishes, to chicken mixture and tomatoes. Serve immediately with additional cheese on the side.