1 cup minced onions |
1/4 cup slivered garlic |
4 tablespoons olive oil |
1 1/2 cups arborio rice |
1 teaspoon toasted whole cumin seed |
1/4 teaspoon crushed red pepper flakes |
1/2 cup dry white wine |
5 to 6 cups hot corn or vegetable stock |
2 cups fresh sweet corn kernels, cut from the cob |
1/2 cup diced tomatillos |
1/4 cup diced red peppers |
1/4 cup diced yellow peppers |
1/2 cup sliced green beans, sliced to make tiny rounds |
1/2 cup diced yellow squash |
1/2 cup freshly grated dry jack, parmesan or asiago or a combination |
1/4 cup chopped fresh cilantro |
kosher salt and freshly ground black pepper |
carrot-corn broth, recipe follows |
garnish: deep fried basil sprigs |
4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice |
3/4 pound carrots to yield 1 cup juice |
1 1/2 tablespoons softened butter or olive oil |
drops hot sauce, to taste |
salt and freshly ground pepper |
rich vegetable stock |