Farro Risotto with Sweet Corn and Tomatoes

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne

from The New York Times 

submitted by Madeline Brown 

preparation time: 50 minutes 

serves 4 

 

3 ears fresh corn, husk and silk removed 

Kosher salt and black pepper 

2 tablespoons extra-virgin olive oil 

2 tablespoons unsalted butter 

2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks) 

1 ½ cups pearled farro 

½ cup dry white wine 

1 cup cherry tomatoes (about 8 ounces), halved 

¾ cup freshly grated Parmesan (about 2 ounces) 

2 teaspoons chopped fresh tarragon or basil 

1 teaspoon lemon zest 

 

Using a sharp knife, cut the kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs. 

 

Make the corn stock: holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups of water and 1 teaspoon salt. Bring to a boil, lower the heat and simmer for 15 minutes. 

 

While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated. Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it. 

 

When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and ½ teaspoon pepper. Continue cooking, adding stock as necessary, and stirring often, until the farro is tender, 10 to 15 minutes. (you will use most, if not all, of the corn stock) The farro is done when the farro grains are tender and most of the liquid has been absorbed. 

 

Off the heat, stir in the Parmesan, tarragon, and lemon zest. Season to taste with salt and pepper and serve immediately 

 

You can substitute Arborio rice for the farro, but you’ll need to add the stock more slowly and stir almost constantly as the rice cooks.