Description
A cozy and creamy risotto featuring sweet corn for a comforting dish that’s perfect as a starter, side, or main.
Ingredients
- 4–5 cups low-sodium stock
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 2 cups fresh corn kernels (or frozen, defrosted)
- 2 tablespoons butter
- 3/4 cup grated Parmesan
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm the stock in a saucepan and keep it at a gentle simmer.
- Sauté the shallot in olive oil until translucent.
- Add arborio rice and toast for 1–2 minutes until slightly translucent at the edges.
- Deglaze with white wine and let it absorb.
- Add fresh corn kernels and ladle warm stock, about 1/2 cup at a time, stirring frequently until absorbed.
- After 18–22 minutes, the rice should be creamy and tender with a slight bite.
- Finish with butter, Parmesan, salt, and pepper. Let it rest for 1 minute before serving.
Notes
For extra corn flavor, char some corn kernels and fold them in at the end. Use quality arborio or carnaroli rice for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian