The sweetness of summer corn blends beautifully with savory risotto for one exceptional dish.
Risotto is one of those dishes that, when I see it on a menu, I want it—unless, that is, it contains truffles. I’m not a big fan of the aroma or taste of truffles. And since many restaurants add truffle oil and/or shaved truffles to mushroom risotto, I usually stick to ordering brighter risotto flavors, like saffron or asparagus.
However, I never had corn risotto until recently. For some reason, I never considered putting a starchy vegetable like corn with rice, another starch. But when a friend mentioned having it and how good that sweet corn was with the cheesy, savory risotto, I figured it was time to give it a try myself. I’m so glad I did—and I know you will be too, once you make this recipe.
Though nothing beats summer corn at its peak of sweetness, you can substitute two cups of frozen corn if you don’t have any fresh corn on hand. I’ve also made this dish with a leek instead of sweet onion, and I thought it was equally good both ways. If you’ve never worked with a leek before, just be sure to rinse it well, as dirt often gets caught between all those layers.
There are also many ways you can enhance this recipe. Imagine how good this dish would taste with crispy, crumbled bacon or pancetta sprinkled on top. Sautéed mushrooms (shiitake and oyster are my faves) would complement the sweet corn with their earthy flavors, as would chopped fresh spinach. You could also add some cooked chicken, shrimp, scallops, or sausage to boost the protein.
Tips for making perfect risotto every time
The first tip for making corn risotto that turns out right every time is to use the right type of rice. Make sure you are using fresh, unrinsed Arborio rice, and don’t forget to toast it in the butter for one to two minutes before adding the white wine. Also, do not skip the step of heating your broth. Adding cold or room-temperature broth to the rice will not yield the desired results, as it hinders the starch release from the rice.
Don’t try to rush things by adding too much warm broth at a time. It’s crucial to add only one ladle at a time, stirring frequently (though not constantly), and waiting until most of the liquid is absorbed before adding the next ladle of broth. If you stir continuously, your rice can turn gummy. Perfectly cooked risotto should be saucy, not dry, so stop when the rice is tender but not mushy and has a creamy texture. I often add an extra tablespoon of butter with the Parmesan cheese, as it helps give it a creamier texture at the end.
How do I store leftovers?
Allow leftover corn risotto to cool to room temperature, and then store it in an airtight container and refrigerate it for up to 4 days. Do not let it sit out for more than 2 hours. Leftover rice should never be reheated more than once due to a risk of bacteria, so when you are ready to enjoy it, take out only as much as you are going to consume during that meal. Reheat the risotto on the stove or in the microwave by adding a splash of stock or water to loosen it up.
Serving suggestions
Corn risotto can be enjoyed as a main course or as a side dish. If serving it as your entrée, add some fluffy Potato Rolls or make this Tomato Focaccia Recipe, and serve it with a crispy, refreshing Strawberry Salad or Spring Salad. This risotto is also an excellent accompaniment to Italian Sausage Meatballs, Gluten-Free Chicken Cutlets, or Pork Piccata.
Ingredients
- 6 cups vegetable broth
- 2 1/2 tablespoons unsalted butter
- 1 small sweet onion diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 small ears sweet corn shucked, kernels cut from the cob
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- In a small saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat.
- In a large saucepan over medium heat, melt the butter. Add the diced sweet onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute.
- Stir in the Arborio rice and toast for 1-2 minutes until lightly coated with butter. Pour in the white wine and stir until it is fully absorbed. Begin adding the warm broth one ladle (about 1 cup) at a time, stirring constantly. When the rice has cooked for 15 minutes, stir in the corn kernels. Continue adding broth gradually and stirring until the rice is creamy and al dente, about 25-30 minutes total.
- Remove the pan from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the risotto sit for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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