It was met with much amusement recently when my husband and several immediate family members found me debating between three seemingly identical pair of white jeans as I readied for a Summer party. “You have three pair of white jeans”, they teased? Of course, I rebutted, unfazed. They’re all varying degrees of length and cotton/spandex blend. But moreover, Summer flies by in a flash. I can’t rely on one pair of white jeans to journey their way through a laundry cycle. It would bottleneck my entire wardrobe. Obviously, it’s all moot now. It’s Labor Day Weekend, which traditionally signifies the end of the road for white jeans. I know many a fashionista consider this line of thinking antiquated and perhaps they’re right, but for me, white jeans are synonymous with Summer and I’m at peace with packing them away until Memorial Day 2016. Until next season, my denim friends…
Other things I equate with Summer: corn, cherry tomatoes and lobster. Last weekend felt like the right time to showcase Summer’s best in a beautiful baked risotto.
I roasted the last of my farm fresh cherry tomatoes and brought some freshly-picked lobster meat home from a nearby fish market. The corn was local, as well. All the ingredients were so Summery sweet. I added some thyme (because I add thyme to everything) and Parmigiano-Reggiano, which was deliciously salty. Roasted bell peppers (red, yellow or orange) would also be nice nice here and you could easily substitute some Italian sausage in place of the lobster. You could also omit the protein entirely for a vegetarian dish. Baked risotto makes a great weeknight dinner – try it this week!
Real quick – August 25th marked STSO’s 2nd anniversary! Thank you all for the encouragement, the love, the likes and the shares over the past two years! I was so nervous to start this blog, but I really love it now and your support means so much! Hope everyone has a happy long weekend!
Baked Corn Risotto with Lobster & Roasted Tomatoes
Inspired by Shutterbean
1 cup cherry tomatoes
2 tablespoon olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced (I used a microplane)
3 – 4 sprigs fresh thyme
1 tsp dried oregano
1 tbsp unsalted butter
2 cups Arborio rice
2 cups fresh corn (about 2 cobs)
1 lb fresh lobster meat, steamed and cooled
5 cups vegetable or chicken stock (I used a combination of both)
1 cup grated Parmesan cheese, plus more for serving
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Toss tomatoes onto the parchment and drizzle with 1 tbsp olive oil, salt & pepper. Place sheet on the bottom rack of the oven to roast while you prepare the risotto.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. As the onions are almost done cooking, add the garlic and cook for an additional minute. Season with salt & pepper. Remove from heat.
Place the uncooked rice, onion mixture, thyme, oregano, corn and stock in a Dutch oven, such as Le Creuset. Stir gently to combine. Cover and bake for 40 minutes, stirring after 20 minutes. At this time, stir in 1 tbsp of butter. Cook 20 minutes more or until most of the liquid is absorbed and the rice is al dente.
Remove roasted tomatoes and risotto from the oven. To the rice, add Parmesan cheese and season with salt & pepper. Remove sprigs of thyme and stir 2 to 3 minutes until the rice develops a creamy consistency. If rice is not thoroughly cooked, add heated chicken stock (about 1/3 cup at a time) and stir. Add lobster meat to the rice and cover for 8 – 10 minutes or until lobster is heated through.
Serve topped with roasted tomatoes and additional Parmesan cheese.