New World Risotto with Carrot-Corn Broth

Ingredients

• 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