Ingredients
2-1/2 cups water2 cups whole milk3 tablespoons chicken broth1 large onion, finely chopped2 tablespoons butter1 garlic clove, minced3/4 cup uncooked arborio rice1-1/3 cups fresh corn (about 5 ears of corn)1 medium tomato, peeled, seeded and chopped1/2 cup grated Parmesan cheese1/2 cup fresh basil leaves, thinly sliced1/2 teaspoon saltPepper to taste
Preparation
In a large saucepan, heat the water, milk and broth; keep warm.
In a large skillet, saute onion in butter until tender.
Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.
Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.
