Summer Corn Farrotto with Brown Butter and Sweet Burst Tomatoes Recipe - Los Angeles Times

Ingredients

• 5 ears of corn, shucked, kernels cut from the cob, and cobs reserved
• 2 tablespoons unsalted butter
• Olive oil
• 1/2 large yellow onion, finely chopped
• 1 teaspoon kosher salt
• 1 cup farro, rinsed
• 1/2 cup dry white wine
• 1 pint small, sweet cherry tomatoes (such as Sungolds or Sweet 100s)
• 1/2 cup grated Parmesan cheese, plus more for grating or sprinkling over the finished dish
• Handful fresh green or opal (purple) basil (the smaller the leaves, the better)