Corn Risotto with Crispy Prosciutto Recipe is one of those dishes that makes you feel like you’ve pulled off something truly special in the kitchen—without too much fuss. The sweetness of fresh corn mingling with that satisfyingly crispy prosciutto? Total comfort food magic. Let me walk you through exactly how to get it just right.
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Why You'll Love This Recipe
This Corn Risotto with Crispy Prosciutto Recipe holds a special place on my weeknight dinner rotation because it’s elegant enough for guests but friendly enough for a casual meal. It’s rich, creamy, and brimming with corn flavor, balanced perfectly by the salty crunch of prosciutto. I promise you’ll be amazed at how easy it is to pull together.
- Deep, fresh corn flavor: Simmering the stock with corn cobs infuses the whole dish beautifully, lifting the risotto beyond basic.
- Crispy prosciutto topping: Baking prosciutto gives the perfect savory crunch that contrasts the creamy risotto.
- Simple yet impressive: Few ingredients, but foolproof instructions mean you can confidently serve it any night.
- Flexible & customizable: Swap pancetta, use veggie broth, or toss in fresh herbs—make it truly your own.
Ingredients & Why They Work
Each ingredient plays a starring role here, especially the fresh corn and prosciutto. Using fresh ears instead of canned or frozen really elevates the flavor, and the stock infused with corn cobs lends that subtle sweetness throughout. Let’s break down the key players:
- Fresh sweet corn: The star of the dish—adds crunch, sweetness, and depth when you also simmer the cobs in the stock.
- Chicken stock: Warmed and infused with the cobs, it’s the cooking liquid that cooks the rice while layering flavor.
- Prosciutto: Baked until crispy, it adds irresistible salty texture on top.
- Arborio rice: The classic risotto rice that releases starch to create that creamy texture we all crave.
- Shallot and garlic: Aromatics that build a savory base, balancing sweetness.
- White wine: Adds acidity and depth—Sauvignon Blanc is my go-to.
- Butter and parmesan: For richness and that unmistakable cheese-loving finish.
- Fresh thyme: A subtle herby note to brighten the flavors.
- Chives or basil: Fresh herbs to finish, bringing color and freshness.
- Salt and pepper: Essential seasonings to make all the flavors pop.
Make It Your Way
I love to switch up this Corn Risotto with Crispy Prosciutto Recipe depending on the season and my mood. Sometimes I add a handful of sautéed mushrooms or swap the prosciutto for crispy pancetta. It’s a great base that you can experiment with—feel free to make it your own!
- Variation: One time I added fresh peas and lemon zest for a burst of spring freshness—the result was amazing and brightened the dish beautifully.
- Dietary swap: For a vegetarian twist, use vegetable broth and replace prosciutto with pan-fried mushrooms or crispy tofu.
- Seasonal change: In winter, I soften up some roasted butternut squash and stir it in—it pairs wonderfully with the creamy texture.
Step-by-Step: How I Make Corn Risotto with Crispy Prosciutto Recipe
Step 1: Prep Corn and Infuse Stock
First things first—remove the kernels from 4 ears of fresh sweet corn, setting them aside. Don’t toss those cobs! I pop them into 8 cups of chicken stock and bring it to a gentle simmer. This little trick deepens the corn flavor in a way that’s subtle but unforgettable. Keep your stock warm on very low heat while you continue.
Step 2: Crisp Up the Prosciutto
Preheat your oven to 400°F (200°C). Lay the prosciutto slices on a parchment-lined baking sheet and bake for about 15 minutes until crispy and beautifully browned. This is hands-off and adds such incredible texture on top of the creamy risotto. While the prosciutto crisps, move on to the next steps.
Step 3: Sauté the Corn Kernels
In a medium skillet over medium heat, sauté the corn kernels until just starting to char—this adds a smoky sweetness and contrasts nicely with the creamy risotto. Save about 1 cup of these sautéed kernels for blending into a golden corn liquid base. Keep some aside for garnish, too.
Step 4: Blend the Corn Base
Blend the reserved sautéed corn kernels with about 3 cups of your warm, corn-infused stock until smooth. This golden corn liquid will be slowly stirred into the arborio rice to unlock maximum flavor as the risotto cooks.
Step 5: Cook the Risotto
Melt 4 tablespoons of unsalted butter in a deep pan over medium heat. Add minced shallot and garlic, cooking until fragrant and translucent, about 2-3 minutes. Stir in 1 ½ cups arborio rice and a teaspoon of fresh thyme leaves, toast for 30 seconds. Pour in ½ cup white wine and cook until it’s reduced nearly dry.
Now for the stirring (this is key!): Add 2 ladles of the warm chicken stock, stirring constantly until mostly absorbed, then repeat twice more. Follow by adding 2 ladles of the corn liquid base, stir until creamy and absorbed. Keep alternating until the risotto is silky, tender but still slightly firm—this takes about 20-25 minutes total.
Step 6: Finish with Corn and Cheese
Stir the remaining sautéed corn kernels into the risotto. Remove from heat and fold in 1 cup freshly grated parmesan cheese for richness and creaminess. Taste and adjust seasoning with salt and pepper.
Step 7: Serve with Crispy Prosciutto and Garnishes
Dish up the risotto and top each serving with crispy prosciutto slices, a sprinkle of more corn kernels, chopped chives or basil, and a little extra parmesan. Instant crowd-pleaser!
Top Tip
My first time making this corn risotto, I underestimated the power of stirring properly. It’s tempting to just let it simmer, but constant stirring is the secret to that perfect creamy texture without getting clumpy or mushy.
- Use warm stock: Adding cold liquid stops the cooking process and messes with your rice’s texture—I always keep my stock simmering low on the stove.
- Don’t rinse the rice: Arborio rice needs the surface starch intact to create that creamy finish.
- Crispy prosciutto perfection: Baking instead of frying keeps it flat, evenly crispy, and easy to manage.
- Reserve some corn kernels: Blending part into the stock and using the rest as garnish gives the dish a multifaceted corn flavor and texture.
How to Serve Corn Risotto with Crispy Prosciutto Recipe
Garnishes
I love topping the risotto with extra parmesan and fresh herbs like chopped chives or basil—they add a pop of color and fresh aroma. More corn kernels on top give a nice contrast, plus the crispy prosciutto brings the perfect salty crunch to finish.
Side Dishes
Since the risotto is rich and creamy, I usually keep sides simple and fresh—think a crisp green salad or roasted asparagus. A light lemon vinaigrette on the salad brightens the whole meal beautifully without competing.
Creative Ways to Present
For dinner parties, I sometimes serve this risotto in individual shallow bowls or small cast iron skillets, layering the prosciutto artfully on top and fresh herbs for a restaurant-quality feel. It’s always a hit, and the crispy prosciutto remains delightfully crunchy until the last bite.
Make Ahead and Storage
Storing Leftovers
I store leftover Corn Risotto with Crispy Prosciutto Recipe in an airtight container in the fridge for up to three days. The prosciutto gets best when kept separate to re-crisp before serving again.
Freezing
Risotto doesn’t freeze quite as well as when fresh, since the texture can change, but if you must, freeze without the prosciutto. Thaw slowly in the refrigerator, then reheat gently with some stock on the stove.
Reheating
To reheat, I always add a splash of stock or water and warm the risotto gently over medium-low heat, stirring often to bring back creaminess. The crispy prosciutto tastes best when reheated separately in the oven or skillet to restore its crunch.
Frequently Asked Questions:
Yes! While fresh corn provides the best flavor and texture, you can substitute frozen or canned corn. If using frozen, thaw and dry it well before sautéing. Canned corn works, but be sure to drain it thoroughly to avoid watering down the risotto.
No worries! You can substitute the white wine with an equal amount of extra chicken stock or broth and a splash of lemon juice to add acidity. This keeps the balance of flavors intact without the alcohol.
Risotto is done when the rice is tender but still has a slight bite to it—what chefs call 'al dente.' It should be creamy and almost saucy, not dry or overly mushy. Stir often and taste a grain near the end to check.
Yes! Use vegetable broth instead of chicken stock, swap butter for olive oil or a vegan butter substitute, and replace parmesan with nutritional yeast or a vegan cheese alternative. Skip the prosciutto or use a plant-based bacon substitute for a similar crunch.
Final Thoughts
This Corn Risotto with Crispy Prosciutto Recipe truly feels like home every time I make it, and I’m always excited when friends dig in and ask for seconds. It’s a comforting bowl that somehow keeps things light and fresh thanks to the corn and herbs. Give it a try—you might just find a new favorite that’s perfect for weeknights or special occasions alike.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy Corn Risotto recipe combines sweet fresh corn with savory prosciutto and Parmesan cheese for a rich and comforting dish. The method includes infusing stock with corn cobs for added flavor, sautéing corn to bring out a slight char, and stirring arborio rice steadily for that hallmark creamy risotto texture.
Ingredients
Main Ingredients
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth
- 4 ounces prosciutto
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- ½ cup white wine (Sauvignon Blanc recommended)
- 1 cup freshly grated parmesan cheese
- Chopped chives or basil for garnish
- Salt and pepper to taste
Instructions
- Prepare Corn and Broth: Cut the corn kernels off the cobs and set aside. Do not discard the cobs. In a large pot, bring the chicken stock and spent corn cobs to a low simmer to infuse the broth with corn flavor. Keep this broth warm throughout cooking.
- Crisp Prosciutto: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lay the prosciutto slices flat in a single layer. Bake for about 15 minutes until crispy. Set aside to cool.
- Sauté Corn Kernels: In a medium skillet over medium heat, sauté the corn kernels for a few minutes until they develop a slight char. Reserve 1 cup of these sautéed kernels for blending later, and set aside the rest for adding to the risotto and garnish.
- Make Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with approximately 3 cups of the warm infused stock until smooth. Set this golden corn liquid base aside to use during risotto cooking.
- Start the Risotto: In a deep pan, melt the butter over medium heat. Add the minced shallots and garlic, cooking until softened and fragrant. Stir in the arborio rice and thyme leaves, toasting the rice for a few seconds until fragrant. Deglaze the pan by adding the white wine, stirring until it has mostly evaporated.
- Add Stock Gradually: Add the warm infused chicken stock to the rice in about 2 ladlefuls at a time, stirring constantly with a wooden spoon. Once the liquid is nearly absorbed, repeat this process two more times, allowing the rice to slowly absorb the stock while releasing starch for creaminess.
- Incorporate Corn Liquid Base: Stir in the prepared golden corn liquid base slowly in about 2 ladlefuls at a time, stirring constantly until creamy and nearly absorbed. Repeat a few times. If the risotto needs more cooking liquid, add additional warm stock as needed, continuing to stir continuously until desired creamy consistency is reached.
- Add Sautéed Corn and Cheese: Stir the sautéed corn kernels into the risotto. Remove the pan from heat and fold in the freshly grated parmesan cheese until the risotto is creamy and well combined.
- Serve: Plate the risotto and garnish with crispy prosciutto, extra corn kernels, chopped chives or basil, and additional parmesan cheese as desired. Serve immediately and enjoy.
Notes
- Substitute crispy pancetta cubes for prosciutto if preferred; bacon or grilled shrimp or scallops also work well.
- Always use warm stock when cooking risotto to ensure even cooking of the rice.
- Constant stirring is key to releasing the rice’s starch and achieving a creamy texture—do not just let the risotto simmer without stirring.
- To store leftover risotto, place in an airtight container and refrigerate for up to 3 days.
- Reheat by adding a splash of stock or water to loosen, then warm gently on stovetop, stirring for 5 to 6 minutes, or microwave for 2 minutes until heated through.
- You can substitute vegetable broth for chicken stock to make this dish vegetarian.
- Fresh corn is ideal, but canned or frozen corn can be used if fresh is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 38 mg
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