- Infused with fresh sweet corn flavors throughout
Let's get started!
- It's creamy, savory, with a touch of sweetness.
1
Cut the corn off the cob. Then, simmer the spent cobs with broth to infuse it.
2
In a skillet, cook the pancetta until crispy. Also, cook the corn kernels.
3
Blend about 1 cup of the sauted corn with some broth. This corn liquid will be used to cook the risotto.
4
Sauté shallots, garlic, and thyme. Add white wine and deglaze. Then, add broth a few ladles at a time, stirring. Repeat this process 3 times.
5
Add the prepared golden corn broth, a few ladles at a time, stirring until the rice is softened.
6
Finish with freshly grated parmesan cheese until it's extra creamy.
7
Serve the risotto with crispy pancetta, more corn, more cheese, and basil.