Tomato 'n' Corn Risotto

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.