Burrata & Pesto Risotto with tomato vinaigrette and roasted corn

Updated at: Thu, 17 Aug 2023 12:55:30 GMT

Step 1

Before You Cook Preheat the broiler Set butter on counter to soften If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: Parmesan Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start the Broth and Rice Bring a medium pot with 4 cups water and miso to a boil. This will be your broth. Once broth is boiling, reduce heat to low. Heat 1 tsp. olive oil in another medium pot over medium heat. Add Arborio rice to hot pot and stir constantly until rice is lightly browned, 2-3 minutes. Add white cooking wine to pot with rice and stir constantly until almost evaporated, 1 minute. 2 Make the Risotto Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all liquid is absorbed. Add ½ cup broth and stir often again until nearly all liquid is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. While risotto cooks, prepare ingredients. 3 Prepare the Ingredients Halve tomato lengthwise. Mince garlic. 4 Roast the Corn and Tomato Halves Combine softened butter and garlic in a mixing bowl. Place corn on one half of prepared baking sheet. Spread into a single layer on its half. Drop small pieces of garlic butter evenly over corn, and season with ¼ tsp. salt and a pinch of pepper. Wipe bowl clean. Place tomato halves on empty half of baking sheet and toss with 1 tsp. olive oil. Turn cut side down and broil 3 minutes. Carefully flip tomatoes and stir corn. Broil again until corn is slightly charred and tomatoes are softened, 2-3 minutes. 5 Make Tomato Vinaigrette and Finish Risotto Place tomatoes on a cutting board and cool, 5 minutes. Once cool, coarsely chop and transfer to mixing bowl used for garlic butter. Combine with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. When rice is fully tender, stir in Parmesan (reserve a pinch for garnish) and corn. If risotto isn't creamy, stir in ¼ cup remaining broth. Plate dish as pictured on front of card, garnishing risotto with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish! Bon appétit!

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