I am a huge fan of comfort food, even during the summer! This Corn Risotto is one of my favorite summer comfort food recipes.
It’s creamy, tender, and loaded with fresh sweet corn. It’s the perfect way to turn a classic comfort food dish into something summer-worthy!
Grab some fresh corn at your local farmers market and enjoy all that bountiful summer produce. So good!
This sweet corn risotto is such a cozy dish that I guarantee you will be making throughout the summer and even into the fall! We enjoy this simple and light dish on my patio during those cooler summer evenings here in Michigan.
Risotto is one of those recipes that can sound intimidating, but it really doesn’t have to be. All you need is a little prep and attentiveness (aka lots of stirring!).
The best part about my corn risotto recipe is the depth of the corn flavor! I use blended corn and stock as the main cooking liquid for the risotto (I call this the “golden liquid”). What this does is infuse the entire dish with fragrant sweet corn flavors throughout.
I love that this dish is made with tender rice just like my Creamy Chicken and Rice and Butternut Squash Risotto, another favorite in the comfort food department.
If you love cooking with corn as much as I do during these summer months, give my Avocado Corn Salad and Mexican Street Corn Salad a try!
Why I love making this corn risotto:
- Summer comfort: Yes, you can make comfort food during the summer too! By using fresh corn, you can turn a classic risotto into a fresh summer favorite.
- It’s creamy and so flavorful! I’ll spill all the secrets to making the creamiest risotto ever. Plus, you’ll love the addition of crispy pancetta for hints of savory with the sweet.
- Great way to cook with seasonal produce!
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Ingredient Notes
This corn risotto is made with pretty simple ingredients. I included a few notes below that I hope you find helpful. As always, quantities are listed in the recipe card below.
- Fresh corn: The star of the recipe! This seasonal ingredient can be found at local farmer’s markets or grocery stores during the summertime. Frozen or canned corn can be used in the off season.
- Arborio rice: The perfect short grained rice to use that will absorb the cooking liquid perfectly.
- Chicken stock or broth: It can be regular or low sodium, depending on your preference. Vegetable broth works too.
- Diced pancetta: This cured Italian meat can be found at most grocery stores or delis. The salty flavor blends so well with the sweet flavors.
- Unsalted butter: Used to boost flavors.
- Minced garlic and shallots bring fragrant flavors.
- Fresh thyme: This aromatic herb brings a touch of sweetness, mint and citrus all in one.
- White wine: Sauvignon Blanc, Pinot Grigio or Chardonnay are all great dry white wines.
- Parmesan cheese: Freshly grated is preferred as pre-shredded can make the risotto gritty.
- Chives or basil for garnish
- Salt and pepper to taste.
Step-by-Step Tutorial
Making risotto may seem intimidating, but it’s not. With a little patience and love, this recipe comes together to make a delicious meal. Let me show you how I make it!
Step 1 ꘡ Prep the stock
Cut the corn kernels off the cob but don’t throw away the spent cobs, we’ll use it to infuse the stock with extra flavors. Bring the stock with the cobs to a light simmer and keep it warm for later.
Step 2 ꘡ Cook the pancetta and corn
In a skillet, cook the pancetta until golden brown, and then remove and set aside. In the same skillet, sauté the corn kernels until slightly charred (set some aside for garnish). Set aside about 1 cup of corn, plus some more extra for garnish.
Step 3 ꘡ Make the golden corn liquid
Using a small blender, blend the reserved 1 cup of corn with the warm stock. Be careful, as the liquids will be hot. This golden liquid will be used to cook the risotto for amazing flavor throughout.
Step 4 ꘡ Make the risotto
In a deep pan or medium pot, melt the butter and sauté the shallots, garlic, and thyme with butter. Then, toast the rice for a few seconds until fragrant. This helps the grain absorb the liquid and flavors when added. Deglaze with wine.
Next, add about 2 ladles of broth at a time while stirring constantly (use a wooden spoon to avoid scratching the pan). After the liquid has almost absorbed, repeat about 2 more times.
Tip: The key is to consistently stir to release starches from the rice. This creates the perfect creamy risotto. Don’t just let the rice simmer.
Then, add stir in the prepared golden corn liquid, about 2 ladles at a time, stirring constantly until creamy. Repeat about more 2 times. At this point, the rice should be tender and al dente. If not, continue stirring with more warm stock until cooked to your liking.
Step 5 ꘡ Finish with cheese
Stir in grated parmesan cheese and the cooked corn until creamy and evenly combined. Serve with the cooked pancetta, more corn, chives and parmesan cheese!
Pairing and Serving Ideas
This is an amazing dish all by itself. But if you are wanting a little more, then these summer side salads are perfect
- Watermelon Feta Salad – fresh juicy watermelon in salad form
- Lemon Arugula Salad– this light and citrusy arugula salad is the perfect complement for risotto
- Tomato Burrata Salad – a gorgeous summer salad!
- Grilled Peach Salad – a sweet side for your summer menu
Recipe FAQs
Arborio rice is my go-to. It is starchy and absorbs large amounts of liquid from the stock lending to a creamy texture.
A dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio are excellent choices for this recipe.
Yes, you can use frozen or canned corn for this recipe especially if you are making it in the off season. Make sure to remove any excess moisture by patting it down with a paper towel before cooking.
Tips for Success
- The golden corn liquid! My secret flavor booster. I blend corn and stock to make the main cooking liquid. This infuses the risotto with the sweet corn flavors throughout.
- Do not rinse the rice. It may be tempting to rinse the rice before cooking, but the arborio’s high starch content helps give the risotto its creamy texture.
- Using a warm stock is essential to cook the arborio rice properly. You don’t want the drastic temperature contrast because it will shock the grains and interrupt the cooking process.
- Stir constantly. This is the key to creamy risotto. The starch released from stirring is what gives it its creamy texture.
- Use fresh seasonal corn, if available. It is a great way to enjoy the summer produce. You can also use canned or frozen in the off season.
- Use freshly grated parmesan cheese. Pre-shredded cheese has extra starches that can make the risotto gritty.
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Corn Risotto
Equipment
Ingredients
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth - plus more as needed
- 4 ounces diced pancetta - can also use prosciutto, see notes
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice - do not rinse
- ½ cup white wine - I use Sauvignon Blanc
- 1 cup freshly grated parmesan cheese - plus more for garnish
- Chopped chives or basil for garnish
- Salt and pepper - to taste
Instructions
- Cut the kernels off the cob. Don’t throw away the spent cobs.
- In a large pot, bring the chicken stock and the spent corn cobs to a low simmer. This will infuse the broth with aromatic corn flavors. Keep broth warm.
- In a skillet, cook the diced pancetta and render the fat and cook until golden brown. Remove from the skillet and set aside. In the same skillet, sauté the corn kernels for just a few minutes until slightly charred. Reserve 1 cup of the corn kernels into a separate bowl, plus more for garnish.
- Make the golden corn liquid: Blend the reserved 1 cup corn with about 3 cups of warm stock. Set aside. This golden liquid will be used to cook the risotto for amazing flavor throughout. Set aside.
- Meanwhile, in a deep skillet or pot, melt the butter and sauté shallots and garlic. Then, add rice and thyme, and toast for a few seconds until fragrant. Deglaze with white wine until reduced.
- Add the warm stock into the rice, about 2 ladles at a time, stirring constantly with a wooden spoon. Stirring constantly will release starch, which is what makes risotto creamy. After the liquid has almost absorbed into the rice, repeat about 2 more times.
- Then, stir in the prepared golden corn liquid to the risotto, about 2 ladles at a time, stirring constantly until creamy. Repeat a few times until the liquid is almost absorbed.
- At this point, it should be creamy, but if it needs more time, simply stir with more of the warm stock until cooked to your liking.
- To finish, stir in the freshly grated parmesan cheese and the cooked corn kernels until creamy. To serve, top with the cooked pancetta, more corn kernels, chives, and parmesan cheese. Enjoy!
Notes
- Pancetta: Instead of pancetta, you can make crispy prosciutto too!
- How to make crispy prosciutto: Preheat oven to 400F. Line a baking sheet with parchment paper and lay the prosciutto flat in one single layer. Bake for about 15 minutes until crispy.
- Use warm stock so that the arborio rice cooks properly. If the cooking liquid is cold, the rice will not cook properly.
- Stirring constantly is what releases the rice’s starch and what creates the creamy consistency. Don’t just let the risotto simmer.
- Storage: Place in an airtight container and refrigerate for up to 3 days.
- Reheating: To reheat, add a little stock or water to loosen it up then heat on the stovetop in a pot for 5 to 6 minutes stirring, or microwave for 2 minutes until warm.
- Pancetta: Prosciutto, bacon, or even grilled shrimp or scallops.
- Chicken stock or broth: Vegetable broth.
- Fresh corn: Canned or frozen work too.
Charli says
Made this tonight and it was WONDERFUL!! Threw some sautéed shrimp along side. Perfect dinner!
Tania says
Thank you Charli!
Patricia says
This was the best risotto I’ve ever made. Loved using fresh corn and the crispy prosciutto really added a nice pop of savory flavor. Definitely recommend this recipe to anyone.
Tania says
That’s so awesome. Thank you!