Corn Risotto

5 from 2 votes

This amazing sweet corn risotto is so creamy and tender! Plus, it's the perfect balance between sweet and savory. My go-to summer comfort food recipe.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 800kcal

Author: Tania

Equipment

Ingredients

4 ears fresh sweet corn
8 cups chicken stock or broth plus more as needed
4 ounces prosciutto
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 corn kernels off the cob and set aside. Don’t throw away the spent cobs.
Infuse the broth: 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 the broth warm to use later.
Crisp up prosciutto: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lay the prosciutto flat in one single layer. Bake for about 15 minutes until crispy.
Sauté corn: In a medium skillet, sauté the corn kernels for just a few minutes until slightly charred. Reserve 1 cup of the corn kernels, plus more for garnish. Set the rest aside.
Make the golden corn liquid base: Blend the reserved 1 cup of sautéd corn with about 3 cups of the warm stock. This golden corn liquid base will be used to cook the risotto for amazing flavor throughout. Set aside.
Now it's time to cook the risotto! In a deep pan, melt the butter and sauté shallots and garlic. Then, add the arborio rice and thyme, and toast for a few seconds until fragrant. Deglaze with white wine until reduced.
Add the warm chicken stock into the rice, about 2 ladles at a time, stirring constantly with a wooden spoon. The stirring process releases 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 base into 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 needed, continue stirring with more stock.
Stir in the sautéd cooked corn kernels. Then, off the heat, add the freshly grated parmesan cheese and stir a few times until it's creamy.
To serve, top with the crispy prosciutto, more corn, chives or basil, and parmesan cheese. Enjoy!

Notes

Pancetta: Instead of prosciutto, you can sauté cubed pancetta until golden brown and 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.

Substitutions and Variations:

Pancetta: Prosciutto, bacon, or even grilled shrimp or scallops.
Chicken stock or broth: Vegetable broth.
Fresh corn: Canned or frozen work too.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition