Corn Farrotto (Risotto)

Step 1: Corn Puree: Combine corn, onion, oil and a pinch of salt in a medium sauce pan and cook over low heat until onion is softened, 6 to 7 minutes. Do not allow the onions and corn to brown.

Step 2: Add 2 cups broth and increase heat to high and bring to a boil. Reduce heat to medium low and gently simmer, uncovered, until corn is softened and the liquid has reduced by about half, 20-25 minutes. Remove from heat and allow to cool slightly.

Step 3: Transfer cooled mixture to blender and puree until smooth. Strain puree (I skipped this step) through a sieve . . . you should have 1 1/2 cups of liquid. Add more broth if necessary

Step 4: FARROTTO: In a large saucepan bring two cups broth, farro, pinch of salt and one cup of water to a boil. Cook until farro is tender, approximately 30 minutes (note semi-pearled farro will cook faster). Drain farro and return to pot.

Step 5: While the farro cooks, heat a large skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Keep warm.

Step 6: Once the farro is drained, add corn puree and cook over medium heat for 5 or 6 minutes, stirring occasionally, adding more broth if needed (1/4 cup at a time). The farro should be very creamy. Stir in Parmesan cheese.

Step 7: Just before serving, stir tomatoes and basil into the sauted vegetables.

Step 8: Divide the farro among bowls and top with vegetable mixture. Serve immediately and enjoy