Summer Tomato and Corn Risotto - Lettuce Entertain You

Ingredients

• 6 cups corn stock (see recipe below)
• 2 tbsp. unsalted butter
• 1 medium onion, small dice
• 1 tsp. kosher salt
• ¼ tsp. ground black pepper
• 1 cup Arborio rice
• ½ cup dry white wine
• ¼ cup buttermilk
• 1 ½ cups raw corn kernels (cut from about 2 ears of corn)
• 1 cup grated Parmesan cheese
• ¼ cup heavy cream
• FOR THE CORN STOCK
• 6 cups chicken stock
• 2 corn cobs (kernels removed and reserved for risotto)
• 1 onion, cut into quarters
• 1 carrot, cut into 1-inch pieces
• 1 celery rib, cut crosswise into 1-inch pieces
• 2 cloves garlic, smashed
• 1 tsp. whole black peppercorns
• FOR THE STEWED HEIRLOOM TOMATO GARNISH
• 1 bulb shallot, finely diced
• 2 cloves garlic, thinly sliced
• 1 large beefsteak tomato, grated
• 1 pint heirloom cherry tomatoes, halved
• 2 tbsp. plus 1 teaspoon olive oil
• 2 tbsp. fresh basil, chopped
• Kosher salt and ground black pepper to taste