-
1
Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown.
-
2
Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes.
-
3
Add the cumin seed and pepper flakes.
-
4
Add the wine and cook until all the liquid is absorbed.
-
5
Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed.
-
6
When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash.
-
7
Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked.
-
8
Stir in the cheese and cilantro and correct seasoning with salt and pepper.
-
9
Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth.
-
10
Top with basil sprig and serve immediately.
-
11
In a centrifugal juicer, juice the corn and carrots.
-
12
Add juices to a saucepan and warm over moderate heat just below the simmer.
-
13
Whisk in butter, drops of hot sauce and salt and pepper to taste.
-
14
Thin if desired with a little vegetable stock.
-
15
Keep warm.
-
16
Note: For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine.
-
17
If I feel really decadent I substitute 2 teaspoons of truffle oil for the butter.
