Description
This Corn Risotto recipe combines fresh sweet corn and creamy arborio rice for a comforting and flavorful dish. Enhanced with crispy prosciutto, parmesan cheese, and fresh herbs, this risotto is a perfect dinner option that infuses rich corn flavors and a luscious texture.
Ingredients
Scale
Main 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 (Sauvignon Blanc recommended)
- 1 cup freshly grated parmesan cheese, plus more for garnish
- Chopped chives or basil for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Corn: Cut the corn kernels off the cob and set aside. Keep the spent cobs for broth infusion.
- Infuse the Broth: In a large pot, bring chicken stock and the spent corn cobs to a low simmer to infuse the broth with corn flavor. Keep warm for use later.
- Crisp the Prosciutto: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lay prosciutto slices flat in a single layer. Bake for about 15 minutes until crispy. Remove and set aside.
- Sauté Corn Kernels: In a medium skillet, sauté corn kernels for a few minutes until slightly charred. Reserve 1 cup of the sautéed corn plus extra for garnish. Set the rest aside.
- Make Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with about 3 cups of warm infused stock to create a smooth golden corn liquid base. Set aside.
- Sauté Aromatics and Toast Rice: In a deep pan, melt the butter and sauté minced shallots and garlic until fragrant. Add arborio rice and fresh thyme leaves, stirring and toasting for a few seconds until fragrant.
- Deglaze with Wine: Pour in the white wine and cook, stirring, until it has mostly evaporated and reduced.
- Add Warm Stock Gradually: Add warm chicken stock to the rice about 2 ladles at a time, stirring constantly. Allow the liquid to almost absorb before adding the next ladle. Repeat this about 3 times to release starch and create creaminess.
- Incorporate Corn Liquid Base: Slowly add the golden corn liquid base in about 2 ladles at a time, stirring constantly until creamy and almost absorbed. Repeat a few times until creamy. Add additional stock if needed.
- Add Sautéed Corn: Stir in the reserved sautéed corn kernels evenly into the risotto.
- Finish with Cheese: Remove from heat and stir in freshly grated parmesan cheese until smooth and creamy.
- Serve: Plate the risotto and top with crispy prosciutto, extra corn kernels, chopped chives or basil, and additional parmesan cheese if desired. Enjoy immediately.
Notes
- Pancetta can be used instead of prosciutto by sautéing cubed pancetta until crispy.
- Use warm stock throughout cooking to ensure the rice cooks properly; cold stock will hinder cooking.
- Stirring constantly is essential to release the rice’s starch and achieve the creamy texture characteristic of risotto.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a little stock or water and heat on the stovetop for 5 to 6 minutes while stirring, or microwave for 2 minutes until warmed through.
- For substitutions, bacon, grilled shrimp, or scallops can replace prosciutto; vegetable broth can replace chicken stock; canned or frozen corn can be used if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
