Sweet Corn Risotto with Basil Oil

As I have mentioned in previous posts, I love making seasonal risottos. This time the star ingredient is summer sweet corn. The perfect finishing touch is a drizzle of basil oil on top. As always with my risottos, they are vegan and gluten free, so they are perfect for dinner parties with a variety of dietary needs.

Ingredients

2 tablespoons olive oil

1 leek, trimmed and diced*

3 cloves garlic, minced

1 ½ cups arborio rice

1 cup white wine

3 cups vegetable broth

1 can coconut milk

2 ears corn, shucked

1 teaspoon salt

freshly ground pepper

4 tablespoons basil oil

fresh basil for garnish

Directions

In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the leek, garlic, and pinch of salt. Cook 5-7 minutes, until the leek is soft. 

Add in the risotto and cook 2 minutes.  Add the wine and stir. Then add 1 cup of broth and bring to a boil. Reduce heat to low and simmer for 25 minutes. Continue to add in the remaining broth 1 cup at a time. After each cup is added continue to stir and let the liquid reduce before adding another cup of liquid. Stir in the corn after the vegetable broth has been added. Then add in the coconut milk and continue to stir. Once risotto is cooked and soft (I usually test it to make sure,) add in the salt and freshly ground pepper. Season to your liking with more salt or pepper.

Divide risotto among 4 pasta size bowls. Drizzle each bowl with about a tablespoon of basil oil. Garnish with fresh basil. 

Serves 4

*Tip on leeks, I trim the ends and slice horizontally down the middle. I run my fingers through the different layers to rinse out any dirt. I also place them in a bowl of water cut side down and let them sit for a few minutes. Any remaining dirt will fall to the bottom of the bowl.