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Roasted Corn and Cherry Tomato Risotto with Brown Butter

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  • minutes
  • Serves

INGREDIENTS

14

Cherry tomatoes

3

ears Corn, fresh

3 cloves

Garlic

1 tbsp

Parsley, fresh

1

Shallot

4 cups

Chicken stock

1 1/2 cups

Arborio rice

1

Salt and white pepper

1

Olive oil

1 tbsp

Vegetable oil

5 tbsp

Butter

1/2 cup

Parmigiano-reggiano cheese

3/4 cup

White wine, dry