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Sweet Corn Risotto Recipe

Sweet Corn Risotto Recipe
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★★★★★

5.1 from 10 reviews

This Sweet Corn Risotto is a creamy and comforting dish that highlights the natural sweetness of fresh corn combined with aromatic onions and Parmesan cheese. Perfect as a hearty side or a light main, this risotto is easy to prepare, using simple ingredients to create a deliciously rich and velvety texture.

Ingredients

Scale

Produce

  • 3 corn cobs
  • ½ small sweet onion

Dairy

  • 3 Tbsp salted butter, divided
  • ½ cup shredded Parmesan cheese

Pantry

  • 1 ½ cups arborio rice
  • ¼ cup white wine (dry white wine preferred)
  • 5 cups vegetable broth

Instructions

  1. Prepare Ingredients: Cut the corn kernels off the cobs carefully and then chop the leftover bare cobs in half. Dice the sweet onion finely. Gather the white wine, shredded Parmesan cheese, butter, and arborio rice to have all ingredients ready.
  2. Simmer Broth: Place the chopped bare corn cobs and vegetable broth into a pot and bring it to a gentle simmer over low heat. This will infuse the broth with corn flavor while you cook the risotto.
  3. Sauté Onion: In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Add the diced onion and cook until it becomes translucent and glossy, about 3-4 minutes.
  4. Toast Rice: Add the arborio rice to the skillet with the onions. Stir constantly and toast the rice for 1-2 minutes, ensuring each grain is well-coated with butter and slightly heated through.
  5. Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute to soften them slightly.
  6. Deglaze with Wine: Pour in the white wine and cook until most of the liquid has evaporated, allowing the rice to absorb the wine’s flavors.
  7. Add Broth Gradually: Begin adding the warm corn-infused vegetable broth one ladle at a time to the rice mixture. Stir continuously and wait until about 75% of the liquid is absorbed before adding the next ladle. Continue this process for approximately 20 minutes, until the rice is tender and the risotto has a creamy consistency.
  8. Finish Risotto: Once the rice is cooked to creamy perfection, remove the bare corn cobs from the broth and stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese. Mix well until melted and incorporated.
  9. Serve: Spoon the risotto onto plates and garnish with fresh parsley or other herbs if desired. Serve immediately for the best texture and flavor.

Notes

  • Using the bare corn cobs to infuse the broth adds extra sweetness and depth of flavor.
  • Keep the broth warm to help the rice cook evenly and absorb liquid properly.
  • Stirring continuously helps release the rice’s starch, creating a creamy texture.
  • If you prefer a non-alcoholic version, substitute white wine with an equal amount of broth plus a teaspoon of white wine vinegar or lemon juice.
  • For a richer risotto, use unsalted butter and adjust salt at the end to control seasoning.

Nutrition

Keywords: Sweet Corn Risotto, Creamy Risotto, Italian Risotto Recipe, Vegetarian Risotto, Corn Recipes, Arborio Rice Recipes

Find it online: https://biteandenjoy.com/sweet-corn-risotto-recipe/