Tomato, Corn, & Basil Risotto

Ingredients:

- 2.5 cups water
- 2 cups milk

- 2 tablespoons butter
- 1 cup minced onion (or equivalent dried onion)
- 1 clove garlic, minced (or equivalent dried garlic)
- 3/4 cup uncooked arborio rice
- 3 tablespoons white wine

- 1 medium tomato, peeled, seeded, and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips (or equivalent dried basil)
- 1/2 teaspoon salt
- ground black pepper, to taste

Directions:

Combine the water and milk in a medium pot or saucepan. Heat to a simmer; keep over low heat.

Melt the butter in a large casserole or skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and rice; stir constantly for 1 minute. Add the white wine; stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18-20 minutes of cooking time. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Serve the risotto immediately, topped with the remaining basil.