Ingredients:
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Directions:
Roast corn in the oven or in a skillet.
In a heavy-bottomed saucepan, sauté the shallots in the butter. Add the corn, rice, stock, tomatoes and cream. Stir well and bring mixture to a boil over medium heat.
When mixture has thickened, lower the heat, cover and continue to cook, stirring every 5 minutes (should take 15-20 minutes). Do not let mixture to stick to the pan - add a little more stock if necessary. Turn off the heat, add the cheese and basil.
Season with salt and pepper. Garnish with basil and tomatoes.
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