Corn Risotto with Crispy Prosciutto

Corn Risotto with Crispy Prosciutto Recipe is one of those dishes that just hits all the right notes — creamy, sweet, with that irresistible salty crunch from the prosciutto. If you love risotto but want a fun twist that feels special yet approachable, you're going to enjoy making this in your own kitchen.

A black pot filled with creamy risotto, showing about four layers of texture: the soft white rice, mixed with small yellow corn kernels, small orange carrot pieces, and bits of green herbs spread evenly. The risotto is sprinkled with a light layer of grated cheese and some black pepper on top. A long, light wooden spoon is resting inside the pot, partially covered in the risotto. Around the pot, there are fresh green basil leaves, a small white bowl of grated cheese, a bowl of black pepper, and a white and black striped cloth, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corn Risotto with Crispy Prosciutto Recipe
Top Tip
How to Serve Corn Risotto with Crispy Prosciutto Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made this Corn Risotto with Crispy Prosciutto Recipe more times than I can count, and honestly, it never gets old. The way the sweet corn blends with the creamy arborio rice, then is accented by golden, salty prosciutto — it's like summer on a plate, comforting and elegant at the same time.

Intense corn flavor: Infusing the broth with corn cobs gives the risotto a subtle, natural sweetness that you can't get from just kernels alone.
Perfectly crispy prosciutto: Baking prosciutto until crisp adds a delightful texture contrast that makes each bite exciting.
Creamy, rich texture: Constant stirring releases the rice's starch, creating that signature risotto creaminess without any cream needed.
Flexible for everyone: You can easily swap ingredients like pancetta or vegetable broth, making it adaptable for different tastes and diets.

Ingredients & Why They Work

Every ingredient in this Corn Risotto with Crispy Prosciutto Recipe plays a key role for flavor and texture — it’s really the little details that bring this dish together in such a perfect way. Here’s why I choose each one:

Flat lay of four ears of fresh sweet corn with kernels visible, a small pile of thin, translucent prosciutto slices, a few tablespoons of unsalted butter shaped into neat pats, one whole shallot with smooth purple skin, four whole garlic bulbs with papery outer layers intact, a small bunch of fresh thyme sprigs with green leaves, a small white ceramic bowl filled with pearly arborio rice, a small white ceramic bowl holding pale golden white wine, a small white ceramic bowl heaped with freshly grated parmesan cheese, a few bright green sprigs of chives, and two whole brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh sweet corn: Using fresh corn is essential for that natural sweetness and slight crunch—plus, you use the cobs to infuse the broth!
Chicken stock or broth: A flavorful base is key; simmering with the cobs deepens the corn flavor and keeps the risotto savory.
Prosciutto: It crisps up beautifully in the oven, adding salty crunch that really elevates the dish.
Unsalted butter: Helps to sauté aromatics and lends richness without overpowering the delicate corn taste.
Shallot and garlic: These build the aromatic foundation, giving subtle depth to balance the sweetness of the corn.
Fresh thyme leaves: Adds a gentle herbal note that pairs wonderfully with the corn and prosciutto.
Arborio rice: The star for risotto, absorbing liquid and releasing starch to create that irresistible creamy texture.
White wine: I like Sauvignon Blanc for a crisp brightness that cuts through the richness.
Freshly grated Parmesan cheese: Stirred in at the end, it adds salty, nutty umami that pulls everything together beautifully.
Chopped chives or basil: For garnish, they add freshness and a pop of color.
Salt and pepper: To taste — seasoning’s everything!

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Corn Risotto with Crispy Prosciutto Recipe is — you can tweak it to your taste or based on what’s in your pantry. For instance, I've tried swapping the prosciutto for pancetta or even tossing in some grilled shrimp for a seafood twist.

Variation: Using vegetable broth instead of chicken stock makes this recipe vegetarian-friendly without sacrificing flavor, especially when combined with crispy mushroom toppings.
Seasonal twist: In fall, I sometimes add a handful of diced roasted butternut squash along with the corn for a cozy vibe.
Dairy-free: Substitute butter with olive oil and skip the Parmesan or use a plant-based alternative for a creamy yet dairy-free risotto.

Step-by-Step: How I Make Corn Risotto with Crispy Prosciutto Recipe

A close-up view of a creamy corn risotto served in a white bowl, filled with a thick layer of soft yellow risotto mixed with whole corn kernels, topped with crispy reddish-brown thin slices of prosciutto scattered on one side, and finely chopped green herbs sprinkled over the dish. A metal spoon scoops up some risotto with corn and bits of prosciutto, showing the smooth and creamy texture, all placed on a white marbled surface with blurred red cherry tomatoes and green leaves in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Harvest the Corn and Infuse the Broth

Start by cutting the kernels off the fresh corn cobs—this is the fun part! Don’t toss those cobs because you'll simmer them gently in your chicken stock to extract every bit of that sweet corn essence. Keep the broth warm over low heat. This step really builds the soul of your risotto and is worth the extra minute.

Step 2: Make Crispy Prosciutto

While the broth simmers, arrange your prosciutto slices on a baking sheet lined with parchment—make sure they don’t overlap. Bake at 400°F for about 15 minutes until they're perfectly crisp. Keep an eye on them because they can go from golden to burnt quickly. Crispy prosciutto is what adds that addictive crunch, so it’s worth doing just right.

Step 3: Sauté and Blend Corn Kernels

Sauté your fresh corn kernels just until they get a little char on them—this caramelization wakes up the natural sugars and deepens the flavor. Reserve about a cup of these sautéed kernels and toss the rest aside or save them for garnish. Blend the reserved corn with around 3 cups of your warm infused stock to create a golden corn liquid base. This is what you’ll slowly add to the risotto for amazing flavor.

Step 4: Start the Risotto Base

Melt butter in a deep pan over medium heat then add minced shallots and garlic. Let them soften gently — you want their aroma to build, not burn. Toss in the arborio rice and thyme, stirring constantly to toast everything for about 30 seconds. Quickly deglaze the pan with your white wine and cook until it’s mostly evaporated; this adds a lovely brightness to the risotto.

Step 5: Slowly Add Stock and Corn Liquid

Add warm chicken stock in small ladles to the rice, stirring constantly. That frequent stirring is the magic—it wakes up the rice to release its starch, giving you that rich, silky texture. After about 2 ladles and absorption, repeat this process two more times. Then begin incorporating the golden corn liquid base in the same gradual manner. Keep stirring and adding liquid until the rice is creamy and tender but still has a tiny bite.

Step 6: Final Touches and Serve

Stir in the sautéed corn kernels, then remove from heat. Add the freshly grated Parmesan cheese and mix until luxuriously creamy. Plate your risotto and top with the crispy prosciutto, extra corn, a sprinkle of chives or basil, and more Parmesan if you like. Serve immediately for the best texture and flavor.

Top Tip

In my experience, the attention you give during the stirring process truly makes or breaks risotto. I used to rush it and ended up with sticky, heavy rice instead of creamy magic. Being patient and adding liquid slowly is key.

Warm Stock Matters: Always keep your broth warm. Adding cold stock cools down the rice, freezing the cooking process and leading to unevenly cooked grains.
Don’t Skip Corn Cobs: Infusing your stock with corn cobs packs a subtle sweetness you just can’t replicate with kernels alone.
Watch the Prosciutto: It crisps quickly — set a timer and keep an eye on that oven to avoid bitter burnt bits.
Stir, Stir, Stir: It’s more work, but the creamy texture is worth every wooden spoon swipe.

How to Serve Corn Risotto with Crispy Prosciutto Recipe

The image shows a two-step cooking process of rice in a shiny silver pan. On the left side, there is a close-up of white rice grains being stirred with a wooden spoon inside the pan. The grains look shiny and slightly toasted. On the right side, a large silver ladle holds a clear golden liquid just above the rice in the pan, which shows the liquid being poured onto the rice. The pan is on a stove. The background and surface are a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping this risotto with a generous sprinkle of fresh chopped chives or basil. They add a lovely color contrast and a fresh herbal pop that cuts through the richness. A bit more Parmesan always hits the spot, too, for that extra savory finish.

Side Dishes

This risotto pairs wonderfully with a simple green salad dressed in lemon vinaigrette to balance the creaminess. Roasted asparagus or garlic sautéed spinach also make perfect sides to round out the meal.

Creative Ways to Present

For special dinners, I like to serve this risotto in beautiful shallow bowls, topping each portion with an artful stack of crispy prosciutto shards and a tiny handful of microgreens. It’s simple but feels restaurant-worthy, and always wows guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though rare in my house), store them in an airtight container in the fridge. They stay good for up to 3 days. The risotto will thicken as it chills, but don’t worry, it still reheats beautifully.

Freezing

Freezing risotto is a bit tricky—its texture can become grainy when thawed. I recommend enjoying leftovers fresh or refrigerated instead of freezing, if possible. But if you must, freeze in small portions and thaw gently in the fridge overnight.

Reheating

When reheating, add a splash of stock or water to loosen the risotto. Warm it gently on the stovetop while stirring frequently, or microwave it in short bursts to avoid overcooking. This helps bring back the creamy texture you love.

Frequently Asked Questions:

Can I use frozen or canned corn for this Corn Risotto with Crispy Prosciutto Recipe?

Absolutely! While fresh corn gives the best flavor and texture, frozen or canned corn can work in a pinch. Just try to drain canned corn well and reduce added salt later since canned corn may be salty.

What if I don’t have white wine for the risotto?

No worries! You can substitute the white wine with extra warm chicken stock or a splash of white grape juice with a teaspoon of lemon juice. This still adds acidity and brightness to the risotto without alcohol.

Can I make this Corn Risotto with Crispy Prosciutto Recipe vegan?

You can veganize it by using vegetable broth instead of chicken stock, swapping butter for olive oil, and omitting the Parmesan cheese or replacing it with a plant-based cheese. You might also want to skip the prosciutto or use crispy roasted mushrooms as a savory topping.

Why is it important to not rinse arborio rice before making risotto?

Not rinsing arborio rice preserves the starch on the surface, which is critical for achieving that creamy risotto texture. Rinsing washes away the starch and results in a less creamy dish.

Final Thoughts

This Corn Risotto with Crispy Prosciutto Recipe has become a personal favorite when I want to impress without spending hours. It feels special but is straightforward enough for weeknights, especially when fresh corn is in season. I hope you give it a try and discover how simple techniques and thoughtful ingredients come together to make something really memorable. Trust me, once you get the stirring rhythm down, the creamy, slightly sweet, and crispy salty combo will have you hooked, just like me!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Corn Risotto with Crispy Prosciutto Recipe