American or Americana

This lovely risotto bursts with sweet flavors from summer corn, cherry tomatoes, and basil.


  • 6 cups chicken stock
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 2 live lobsters (1 1/2 lbs) or 1 large lobster (3 lbs)
  • 3-4 sprigs fresh basil, cut into thin strips
  • 1 1/2 cups cherry tomatoes, each cut in half
  • 4 shallots, very finely chopped
  • 1 1/2 cups arborio rice (12 ounces)
  • 1/2 cup dry white wine
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter, cubed
  • Salt and freshly ground pepper
  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
  2. In a large stock pot, bring 1/4 pot of water to a boil. Once boiling, add the lobster and boil for 12 minutes. Remove the lobster and let cool for 5 minutes. Once cool enough to touch, but still warm, use a cracker to break the claws, knuckles, and tail. Remove the precious meat and set aside.
  3. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve with tomatoes, lobster, and basil sprinkled on top.

 

Adapted from Food and Wine recipe for corn risotto.

Provide a brief description of the recipe.

  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1 pinch onion powder
  • cayenne pepper to taste
  • garlic powder to taste
  • salt and pepper to taste
  • 1/2 cup butter, softened
  • 6 ears corn, husked and cleaned
  1. Preheat grill for medium-high heat.
  2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
  3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.