Description
A delightful risotto featuring sweet corn and creamy Arborio rice, perfect for summer nights.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 4 ears fresh corn, kernels removed (about 2½ to 3 cups)
- 1 cup Arborio rice
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped chives or basil, extra Parmesan
Instructions
- Heat the broth in a small pot over low heat and keep it warm.
- In a large saucepan, melt 2 tablespoons of butter. Add the chopped onion and cook for about 5 minutes until soft and translucent.
- Stir in the Arborio rice and toast it for 1–2 minutes, allowing it to absorb the flavors.
- Mix in the fresh corn kernels and combine well.
- Begin adding the warm broth, ½ cup at a time. Stir frequently and wait until the liquid is absorbed before adding more. Continue this process for 20–25 minutes until the rice is creamy and tender but still firm.
- Remove the saucepan from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- Garnish with fresh herbs and extra cheese if desired. Serve and enjoy immediately!
Notes
For the best sweetness, use fresh corn. Adjust cheese and butter as desired. Stir continuously for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian