Ingredients

Gather these simple ingredients to create a beautiful corn risotto:

• 3 ears of fresh corn, shucked
• 2 tablespoons olive oil, divided
• 6 tablespoons unsalted butter, divided
• 1/3 cup heavy cream
• 6 cups chicken or vegetable broth
• 2 shallots, minced
• 1 ½ 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 extra for serving
• Fresh basil, for garnishing

How to Make Sweet Corn Risotto

Making corn risotto may seem intimidating, but it’s an enjoyable process that yields breathtaking results. Follow these steps to achieve the creamiest risotto that perfectly embraces summer’s delicious corn!

Step 1: Prep and Cook the Corn

• Strip the Corn Kernels: Stand the corn upright in a bowl while cutting down the sides to catch the kernels. This helps to keep the kernels contained and avoids a mess.
• Cook the Corn: In a skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the corn kernels and sauté for about 2 minutes or until tender. Remove from heat and transfer 1/3 of the corn to a blender.
• Blend the Creamy Corn: Add the heavy cream to the blender with the reserved corn. Blend until smooth, and set aside.

Step 2: Prepare the Risotto

• Heat the Broth: In a saucepan, bring the broth to a gentle simmer. Keep it warm on low heat while you cook the risotto.
• Sauté the Shallots: In the skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced shallots, cooking for about 1-2 minutes until softened.
• Add the Arborio Rice: Stir the rice into the mixture to coat it with the oil and butter for around a minute, allowing it to toast without browning. Season lightly with salt and white pepper.
• Deglaze with Wine: Pour in the white wine and allow it to cook until fully absorbed, about 1 minute.
• Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring gently and occasionally. Wait until each addition is fully absorbed before adding the next, ensuring the rice is tender yet retains a slight bite—this should take approximately 17-20 minutes.

Step 3: Finish the Risotto

• Add Cheese and Butter: Once the rice is cooked, remove the skillet from heat. Stir in the remaining butter and Parmesan cheese, mixing until creamy and melted.
• Incorporate Creamed Corn: Gently fold in the blended corn and remaining kernels. Taste and adjust seasoning as desired.
• Garnish and Serve: Finally, sprinkle with fresh basil, and serve warm with an extra sprinkle of Parmesan on top!