Farro Risotto with Sweet Corn and Tomatoes

1. Prepare Corn Stock

Stand an ear of corn up on its end and use a sharp knife to slice the kernels away from the cob. Break the stripped cobs in half and add them to a medium saucepan with water and salt. Simmer for about 15 minutes to create a flavorful stock.

2. Saute Leeks

In a pot or Dutch oven over medium heat, warm up the olive oil and melt the butter. Add thinly sliced leeks and sauté until soft and fragrant, about 5 to 7 minutes.

3. Toast Farro and Deglaze with Wine

Stir in the pearled farro and toast for a minute. Add the dry white wine and stir until it has almost completely evaporated.

4. Cook Farro with Stock

Gradually add the corn stock to the farro one ladle at a time, stirring occasionally, and cook for about 25 minutes until nearly tender.

5. Add Vegetables

Add the cherry tomatoes and reserved corn kernels to the farro. Season with salt and black pepper. Continue cooking for another 10 to 15 minutes, until the farro is al dente and vegetables are heated through.

6. Finish with Cheese, Herbs, and Lemon Zest

Off the heat, stir in the Parmesan cheese, chopped tarragon or basil, and lemon zest. Serve immediately.