SHORTCUT CORN RISOTTO WITH SUMMER "SUCCOTASH"

Shortcut Corn Risotto with Summer "Succotash" ([>])

Come summer, I celebrate fresh corn, sweet juicy tomatoes and tender green beans with a vegetable medley I call summer "succotash." It's pretty and tasty, and a big bowl of it can make a meal. I also love it served over a creamy risotto that needs little or no stirring. Look for a mild goat's-milk feta from France for this recipe, as other feta may be a bit too sharp for the delicate summer vegetables. If unavailable, substitute a crumbly fresh goat cheese.

Cook Time: 25 minutes
Serves: 4

3	tablespoons extra-virgin olive oil
1	cup chopped red onion
1½	cups Arborio or other medium-grain white rice
½	cup dry white wine
	Coarse salt
3	cups fresh corn kernels (from 6 ears) or canned or frozen corn
5	ounces creamy, mild goat's-milk feta cheese or fresh goat cheese, crumbled (about 1 cup)
1	cup diagonally sliced (¼ inch) green beans (about 5 ounces)
1	garlic clove, grated
2	cups diced (½ inch) tomatoes (about 12 ounces)
¼	cup loosely packed torn fresh basil leaves
	Freshly ground black pepper

1. Heat 1 tablespoon of the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add ½ cup of the onion and cook, stirring, over medium-low heat until tender, about 5 minutes. Add the rice and stir until coated with the oil. Add 2½ cups water, the wine and 1 teaspoon salt. Bring to a boil, stirring once. Cook, covered, over low heat, stirring once or twice, until the rice is creamy and tender, 12 to 15 minutes. Stir in 1 cup of the corn and cook, stirring, for 2 minutes. Fold in ½ cup of the cheese.
2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the remaining ½ cup onion and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups corn, the green beans and garlic and cook, stir ring, until the beans are crisp-tender, about 5 minutes. Add the tomatoes, basil, a pinch of salt and a generous grinding of black pepper.
3. To serve, spoon the risotto into four shallow bowls. Top with the succotash and sprinkle with the remaining ½ cup cheese.

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Make a Meal

Serve with a mixed green salad with slices of ripe melon and perhaps a fresh fig, if available. Serve Quick Melted Comté Cheese Crisps ([>]) on the side.

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