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

Name: Summer Corn Farrotto with Brown Butter and Sweet Burst Tomatoes Recipe - Los Angeles Times
Total time: 135 min
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)

www.latimes.com

This farrotto is made from stock cooked with corn cobs, which makes for an intense corn experience.

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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)