This is not as easy a recipe as many I blog about here, but it will be so delicious when you are finished, you will find it is worth all the stirring and timing needed.
For this recipe, you will need 2 1/2 cups water milk, butter, minced onion, minced garlic cloves, uncooked Arborio rice, white wine, one medium tomato, fresh corn kernels, grated Parmesan cheese, fresh basil leaves, salt, and ground black pepper.
To prep for this recipe, you will need to peel, seed, and chop your medium tomato. If you are using ears of corn, you will need to cut the fresh kernels off of them. The fresh basil leaves need to be cut into thin strips.
In a medium saucepan, combine 2 1/2 cups of water with 2 cups of milk. Heat the water and milk to a simmer then reduce the heat to low. In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of minced onions to the skillet and let it cook for 3 to 4 minutes, but you must stir the onions constantly to keep them from burning. Add 1 clove of minced garlic and 3/4 cup of uncooked Arborio rice, still constantly stirring. Let that cook for one minute. Add 3 tablespoons of white wine and continue to stir until that is absorbed into the mixture.
Slowly add the milk mixture into the skillet 1/2 cups at a time. Continue to stir frequently and do not add more milk until the first 1/2 cup is almost completely absorbed. All in all, the rice should cook about 15 minutes. Once that has occurred, add 1 1/3 cups of fresh corn kernels, and the chopped tomato. Allow those to cook until tender while still stirring.
After about 18-20 minutes of total cooking time, stir in 1/2 cup of grated Parmesan cheese, almost a full cup of basil (reserve some for garnish), 1/2 teaspoon of salt, and ground black pepper to taste. Garnish the risotto with the remaining basil and serve immediately.