Description

This Corn Risotto recipe combines the sweetness of fresh corn with creamy arborio rice, enhanced by crispy prosciutto and Parmesan cheese. It’s a comforting and flavorful dish perfect for a sophisticated dinner or special occasion, featuring infused corn broth and a luscious texture achieved through patient stirring and gradual addition of liquids.

Ingredients

Scale

Broth and Corn

4 ears fresh sweet corn
8 cups chicken stock or broth, plus more as needed

Prosciutto

4 ounces prosciutto

Risotto Base

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)

Finishing Touches

1 cup freshly grated Parmesan cheese, plus more for garnish
Chopped chives or basil for garnish
Salt and pepper to taste

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Instructions

Prepare Corn Kernels and Broth: Cut the corn kernels off the cobs and set them aside. Do not discard the spent cobs as they will be used to infuse the broth. In a large pot, bring the chicken stock and spent cobs to a low simmer to infuse the broth with corn flavor. Keep the infused broth warm for later use.
Crisp Prosciutto: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the prosciutto slices in a single layer. Bake for about 15 minutes or until crispy, then set aside.
Sauté Corn Kernels: In a medium skillet, sauté the fresh corn kernels for a few minutes until they are slightly charred. Reserve 1 cup of these kernels for blending and some extra for garnish; set the remainder aside.
Make Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with approximately 3 cups of the warm infused stock until smooth. This golden corn liquid will be used to cook the risotto for a rich corn flavor. Set aside.
Sauté Aromatics and Toast Rice: In a deep pan, melt the butter over medium heat. Add the minced shallot and garlic and cook until softened and fragrant. Stir in the arborio rice and fresh thyme leaves, toasting the rice for a few seconds until it becomes lightly fragrant. Deglaze the pan by adding the white wine and cook until it reduces almost completely.
Add Stock Gradually: Begin adding the warm chicken stock to the rice in about 2 ladlefuls at a time. Stir constantly with a wooden spoon, allowing the liquid to almost absorb before adding more. Repeat this process roughly three times to start developing the risotto’s creamy texture.
Incorporate Corn Liquid Base: Stir in the prepared golden corn liquid base in a similar manner—add about 2 ladles at a time, stirring constantly until creamy and almost absorbed. Continue this process until the risotto is creamy and fully cooked. If needed, add more stock while stirring.
Finish with Corn and Cheese: Stir the sautéed corn kernels into the creamy risotto. Remove from heat and gently fold in the freshly grated Parmesan cheese until the mixture is smooth and creamy.
Serve and Garnish: Plate the risotto and top with the crispy prosciutto, additional corn kernels, chopped chives or basil, and extra Parmesan cheese. Serve immediately and enjoy the rich, creamy flavors.

Notes

Pancetta can be used instead of prosciutto; sauté cubed pancetta until golden and crispy.
Always use warm stock when cooking risotto to ensure proper cooking of the rice.
Constant stirring is key to releasing the rice’s starches, resulting in a creamy consistency—do not just let the risotto simmer.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat, add a little stock or water to loosen the risotto and warm on the stovetop for 5 to 6 minutes while stirring, or microwave for 2 minutes until hot.
Substitutions: use bacon or grilled shrimp/scallops instead of prosciutto; vegetable broth instead of chicken stock; canned or frozen corn if fresh corn is unavailable.

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 40 mg