Description
This Sweet Corn Risotto is a creamy, comforting Italian-inspired dish that highlights the natural sweetness of fresh corn. Arborio rice is slowly cooked with sweet corn, white wine, and vegetable broth, then finished with butter and Parmesan cheese for a rich, velvety texture. Perfect as a main course or a hearty side dish.
Ingredients
Scale
Sweet Corn and Broth
- 3 corn cobs
- 3 cups vegetable broth (from total 5 cups)
Risotto
- ½ small sweet onion, diced
- 3 Tbsp salted butter, divided
- 1½ cups arborio rice
- ¼ cup white wine
- 5 cups vegetable broth
- ½ cup shredded Parmesan cheese
Instructions
- Prepare Ingredients: Cut the corn kernels off the cobs and chop the bare cobs in half. Dice the sweet onion and gather all other ingredients including white wine, Parmesan, butter, and arborio rice.
- Simmer Corn Cobs: In a pot, add the chopped corn cobs and 5 cups of vegetable broth. Bring to a gentle simmer over low heat to infuse the broth with corn flavor while preparing the risotto.
- Sauté Onion: In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onion and cook until it becomes translucent and glossy, releasing its sweetness.
- Toast Rice: Add the arborio rice to the skillet with the onion and butter. Stir and toast the rice for 1 to 2 minutes until the edges become slightly translucent, enhancing its nutty flavor.
- Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute to incorporate their sweetness into the rice mixture.
- Deglaze with Wine: Pour in the white wine and cook until it mostly evaporates, reducing the liquid and concentrating flavors.
- Add Broth Gradually: Using a ladle, add the hot corn-infused vegetable broth one ladle at a time to the rice mixture. Stir constantly and wait until about 75% of the liquid is absorbed before adding the next ladle. Continue this process, which should take approximately 20 minutes, until the rice is creamy and cooked through.
- Finish Risotto: Remove the corn cobs from the broth. Stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese until the risotto is rich and creamy.
- Serve: Serve the risotto hot, optionally garnished with fresh parsley or other herbs for an added burst of freshness.
Notes
- Using fresh corn increases the sweetness and texture, but frozen corn can be substituted if fresh is not available.
- To make the dish vegan, omit the butter and Parmesan or replace with vegan alternatives.
- Stirring constantly during broth addition is key to achieving the creamy texture of traditional risotto.
- If you prefer a deeper flavor, you can use vegetable stock infusions or add herbs while simmering the corn cobs.
- White wine can be omitted for a non-alcoholic version, replacing it with an equal amount of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Sweet Corn Risotto, Arborio Rice, Italian Risotto, Vegetarian Risotto, Creamy Corn Dish
