Corn and Tomato Risotto

Ingredients

3 cups chicken stock
2 cups whole milk
1 large onion, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3/4 cup uncooked arborio rice
1 1/3 cups fresh corn (about 5 ears of corn)(or 1 can of corn, drained)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

Directions

1. In a large saucepan, heat the stock and milk; keep warm.

2. In a large skillet, saute onion in butter until tender.

3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2 to 3 minutes. Stir in 1 cup stock/milk mixture. Cook and stir until all liquid is absorbed.

4. Add remaining stock/milk mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.