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
Scale
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
