In a large saucepan, heat olive oil over medium heat. Add minced shallots and garlic, cooking until softened. Stir in Arborio rice and cook for 1 minute until the rice is lightly toasted.

Add Broth Gradually

Slowly add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Corn and Cheese

In the last 5 minutes of cooking, stir in the fresh corn kernels, salt, and black pepper. Once cooked, remove from heat and fold in the goat cheese until melted and creamy.

Tomato Vierge Preparation

Mix Ingredients

In a bowl, combine halved cherry tomatoes, extra virgin olive oil, red wine vinegar, chopped basil, and salt. Let it sit for 10 minutes to allow flavors to meld.

Basil Pesto Preparation

Blend the Pesto

In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan, minced garlic, and salt. With the processor running, gradually add olive oil until smooth and well combined.

Assembly

Plate the Risotto

To serve, spoon the risotto onto plates, drizzle with tomato vierge, and add dollops of basil pesto. Top with puffed sorghum for crunch.