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Risotto with Tomato, Corn and Basil

Reviewed: Aug. 31, 2008
I used sun-dried tomatoes (which I let rehydrate in the risotto while cooking), kernels from some leftover BBQ roasted corn, a whole pack of fresh basil, and canned vegetable broth. I wanted to lick the bowl. I have been cooking risottos regularly for several years,and this is now in my top three (along with a simple asparaus and lemon, and butternut squash and sage.) Use fresh produce and real parmaigiano reggiano. Soooo good.
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