This is really good, especially with the fresh corn "off-the cob". It's a lot of work for the side dish that it's suppose to be, so I add in about 3/4 c-1c cooked shredded chicken. A great dish for the main course or a side!
Tomato 'n' Corn Risotto
2 1/2 cups water
2 cups milk
1/2 large onion, finely chopped
2 garlic cloves, minced
2 T. butter
3/4 cup uncooked arborio rice
1 1/3 cups fresh corn, cut off the cob. (About 4 ears)
1 medium roma tomato, seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 t. salt
1/4 t. pepper
In a large sauce pan, heat the water, and milk. Keep warm.
In a large skillet, saute onion and garlic in butter until tender. 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.
Add cooked chicken for a main dish or serve as a side.