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Riosotto with Fresh Corn & Basil Oil

Riosotto with Fresh Corn & Basil Oil

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Corn lovers eagerly anticipate its arrival at markets during the summer. Purists insist on cooking corn on the cob only until warmed through, either boiled or steamed, to preserve its sweetness and crunch. Cut from the cob, the fresh kernels are added raw to this creamy risotto, which cooks the corn in its gentle heat. A drizzle of basil oil provides a distinctive finish.


  • 1/4 cup (1/3 oz./10 g) chopped fresh basil
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 5 cups (40 fl. oz./1.25 l) chicken or vegetable broth
  • 2 Tbs. unsalted butter
  • 1 cup (3 oz./90 g) thinly sliced leeks, white and pale green parts
  • 1 1/2 cups (10 oz./315 g) Arborio or Carnaroli rice
  • Kernels from 2 or 3 ears of corn
  • Salt and freshly ground pepper to taste
  • 2 Tbs. minced fresh chives


  • In a blender, combine the basil and olive oil and process until combined. Set aside.
  • In a saucepan, bring the broth to a gentle simmer over medium heat. Reduce the heat to low and maintain a simmer.
  • In a large, heavy saucepan, melt the butter over medium heat. Add the leeks, stir to coat, cover, reduce the heat to medium-low and cook until translucent, about 5 minutes. Raise the heat to medium, add the rice and stir until translucent, about 3 minutes. Add the simmering broth a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes, stir in the corn. After about 20 minutes, the rice should be tender to the bite and creamy. If you need more liquid, use hot water. Season with salt and pepper to taste.
  • Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide among bowls, drizzle with more basil oil, and serve. Serves 4.
  • Attach the pasta roller to the electric mixer according to the manufacturer's instructions.
  • Unwrap 1 dough disk and dust lightly with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller. Roll the dough through the rollers once at the widest setting, then lay the pasta on the work surface and fold it into thirds. Repeat the process 2 more times, rolling out the dough, rolling it through the rollers at the widest setting, and folding it into thirds each time.
  • Now thin the dough by rolling it through the rollers at the second-to-widest setting. Repeat, setting the rollers one notch narrower each time, until the desired thinness is reached. Transfer the dough to a baking sheet, cover loosely with plastic wrap and roll out the other dough disk.
  • Attach a pasta cutter to the mixer according to the manufacturer's instructions and cut the pasta into the desired shape. If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Makes about 1 lb. dough.
  • Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan.

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