Name: Late Summer Risotto with Roasted Tomatoes, Corn and Figs
Total time: 60 min
Yield: 4
Ingredients: 2 pints cherry tomatoes, (I used an heirloom variety, sliced); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon fresh thyme; 1 tablespoon unsalted butter; 1 1/2 cups arborio rice; 3 garlic cloves, (minced); 1 cup dry white wine; 4 to 5 cups low-sodium chicken stock, (warmed); 1/3 cup freshly grated parmesan cheese, (plus more for topping); 2 ears sweet corn, (kernels cut from the cob); 1 pint figs, (sliced or quartered); a handful of fresh basil, (chopped); 3 tablespoons freshly snipped chives