Tomato and corn risotto

Vicky and I just had a really good summer risotto - perfect with Amista Chardonnay.

As readers know, I don't write detailed recepies, just a list of ingredients and general directions.
For this risotto, I used a bunch of fresh basil, 3 medium heirloom tomatoes, a red pepper and and a sweet onion, about 1 cup of frozen petite corn, 3 cans of Swanson Vegetable stock, 1 cup arborio rice, a pat or two of butter, olive oil (3 or 4 tbs), salt and pepper, Italian herbs - a pinch. (Could use saffron.) Parmesan cheese and a dash of cream. Don't forget 1 or 1.5 cups Amista Chardonnay.

Heat stock to a simmer. Saute diced onions and red peppers in olive oil until soft; add rice and and saute until the rice clicks - whatever that means (Lydia always says 'clicks')

Add wine and allow to evaporate; add 1 -1.5 cups of hot stock to the pan and stir occasionally until it is nearly gone, then add another 1- 1.5 cups of stock. (I start the timer for 20 minutes before the first addition of stock as a general guide,) Continue to add stock as the liquid has been absorbed.

(Drain the tomatoes after cutting into smaller pieces - bite size and add the juice to the risotto.) At about 15 minutes in, taste for seasoning and add the frozen corn. Continue with stock additions and stirring. At 20 minutes, the rice should be done or very close. Turn off heat

Finish with a pat of butter, a dash of cream and add parmesean chesse (grated ~ 1.2 cup), then add the cut up tomatoes.

Serve hot with basil chiffinode on top, and a bottle of Amista Chardonnay. (If you don't use Amista Chard to make the risotto, be sure to use an unoaked white wine.)