Fresh roasted corn kernels and tomatoes on the vine are my concession to 105 degree weather at the very end of September. They aren't pretending to be butternut squash, but not trying to be baby leafy greens and raspberries, either. When you add them to a pot of arborio rice that you've coaxed into becoming risotto using white wine and sharp white cheddar cheese, they manage to be comforting and hopeful all at once. And on top of having the right attitude, they're scrumptious.
1) Preheat your oven to 425.
2) Start heating a good portion of olive oil over medium heat in a soup pan.
3) Dice green onions and garlic, add to the soup pan.
4) Add arborio rice (or brown rice for the whole grain conscious) to the pot. I use 2 cups and make a hefty pot so we can have leftovers for a few days worth of lunches.
5) Saute onions, rice, and garlic for just a few minutes until translucent. Be careful not to brown!
6) Add liquid by the 1/2 cup, stirring each time until absorbed before adding more. I alternate water and white wine, or broth, water, and white wine.
7) Between stirs and pours, begin chopping vine tomatoes -- 6 or so will do. Put in oven on a roasting pan, drizzled with a bit more olive oil and sea salt.
8) Continue adding liquid and stirring until absorbed until the rice can absorb no more heat. Turn to low heat.
9) Add tomatoes and juice from oven. Also add 1 15 oz. can of corn kernels, well rinsed (or freshly roasted if you are ambitious!).
10) Stir risotto with corn and tomatoes and add a good 1/2 or 2/3 cup of grated sharp white cheddar cheese. Add salt and pepper to taste.