Corn, Tomato and Ham Risotto

We can do no great things, only small things with great love. 

Mother Teresa

After Labor Day, late summer, early fall cooking becomes all about comfort foods, soups, casseroles, apple dishes, roasted veggies, and late summer produce.
Corn Tomato and Ham Risotto is a side that also works as a main dish. It's creamy comfort food in a bowl. Serve with fresh tomatoes topped with basil. Omit the ham and you have a vegetarian dish. 

Recipe adapted from Country Living Magazine October 2016 and makes 4 servings.
Cooking tip: Prep ingredients ahead for easier assembly.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3/4 cup sweet onions, diced
• 2 garlic cloves, chopped
• 1- 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock
• 2 cups fresh corn kernels (from about 3 ears) or use frozen corn
• 1 cup diced deli ham
• 1 cup white Cheddar cheese, grated
• 1 teaspoon parsley flakes
• Grated Parmesan cheese
• Fresh basil

Directions:

• Heat chicken stock in a saucepan, cover to keep warm on the stove.
• Heat oil in a large saucepan over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened, 1 to 2 minutes. 
• Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
• To the rice, mixture add 1 cup of stock at a time. Cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup of stock with corn and parsley flakes. Cook, stirring, until rice is tender and corn is cooked for 5 to 7 minutes. 
• Stir in ham and cook until warmed through 1 to 2 minutes. Remove from heat and stir in cheese until melted. 
• Grate with Parmesan cheese, top with tomato slices, basil, and serve immediately.