Sweet Corn Risotto
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
713 kcal
-
Cuisine
Italian
Sweet Corn Risotto
Report
This sweet corn risotto truly tastes like summer. Light and creamy, it is perfect for al fresco dining and will have everyone excited about fresh corn season!
Share:
Ingredients
- 3 ears of corn shucked
- 2 tablespoons olive oil divided
- 6 tablespoons cold unsalted butter divided
- 1/3 cup heavy cream
- 6 cups chicken or vegetable broth
- 2 shallots minced
- 1 1/2 cups arborio rice
- Salt and freshly ground white pepper to taste
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano) plus more for serving
- fresh basil for garnishing
Instructions
- Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
- Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
- Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
- In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
- Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
- Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
- Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
- Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
- Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
- Garnish with fresh basil and serve warm!
Equipments used:
Notes
- The easiest way to do this is to set a small bowl inside a larger bowl and use it as a base to keep the cob stable so you can run a knife down the cob, slicing off the kernels which will collect in the large bowl as opposed to flying everywhere in your kitchen!
- To make corn risotto ahead of time, parcook it until about halfway done and still firm. Transfer to a baking sheet and spread it into an even layer, so the rice stops cooking and cools. Once cool, cover with plastic and refrigerate for up to 3 days.
- When ready to serve, remove chilled rice from the fridge and bring it to room temperature. Place it in the skillet and proceed with the rest of the recipe.
- Reheat leftovers on the stove, adding more liquid (cream, broth or water) as needed to loosen it up and bring back the original consistency. You can also add cold butter off the heat for extra creaminess.
- Freezing risotto is not recommended as it will alter the texture considerably.
Nutrition Information
Show Details
Serving
1g
Calories
713kcal
(36%)
Carbohydrates
77g
(26%)
Protein
14g
(28%)
Fat
37g
(57%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
1653mg
(69%)
Potassium
620mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1058IU
(21%)
Vitamin C
30mg
(33%)
Calcium
189mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 713kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1653mg | 69% |
| Potassium | 620mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 30mg | 33% |
| Calcium | 189mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
