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"What's for Dinner Honey?" Sweet Corn Risotto


Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  We always say that the recipes are simple.  Not this week Betty.  You have to be a relatively confident chef to concoct this one- so if you're not feeling brave, search for Chris' Baked Haddock, or better yet this Wednesday's Sangria- you can't go wrong...

This week , Signe [our farmers market foodie] went to Bloomy Rind again for inspiration.  Of course she did, because Robert's food is inventive but straightforward, delicious, and inspired by the freshest ingredients.  He created the whole fabulous menu and Betty has to say that we'll be scraping, stirring, and sautéing up a storm this weekend.  Come on over we're serving:

Sweet Corn Risotto with Native Tomato Fondue and Pesto Marscapone from: Robert Gonsalves


  • 6 ears fresh corn [or frozen out of season]
  • 1 C Arborio [risotto] rice
  • oil to coat the bottom of a saucepan
  • 2 cloves of chopped garlic
  • 1 small onion, chopped
  • 4 oz. white wine
  • 1/4 C butter
  • 6 oz. shaved Parmesan

Take corn off the cobs.  Put cobs in a stock pot with an onion, a clove of garlic and thyme.  Cover with water, and bring to a boil.  Simmer 30 minutes to make corn stock [to use in place of a traditional chicken stock] reduce to 4 cups.  Saute garlic and onion in oil, when they're soft add cook rice until it's translucent.  Add hot corn stock a cup at a time, stir constantly.  When almost all the liquid is absorbed and rice is very al dente, stir in corn, butter and parmesan.

Tomato Fondue:

  • 4 medium tomatoes, diced
  • 2 shallots, sliced
  • 1 C basil leaves in a chiffonade [cut in thin strips like confetti Betty]
  • 1 Tsp. chopped garlic
  • 2 oz. Balsamic vinegar
  • 6 oz. butter

Brown the butter in a hot pan, add balsamic vinegar, then add the rest of the ingredients.  Saute until soft.

Marscapone Pesto:

Make a standard pesto [we told you this was for accomplished cooks, right? You can always buy a nice one Betty] whip in Vermont butter and cream marscapone.

To assemble the whole glorious thing:  Start with the risotto, pour the tomato fondue on top and drizzle with basil pesto cream.

Want A Whole Menu? Serve with Mark's Steak au Poivre, a garlicky toasted baguette, and Chardonnay. for dessert, get yourself down to Bloomy Rind to see what Robert is baking.