Corn Risotto
Ingredients
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- 3 ears corn on the cob – shucked, kernels cut off; cobs reserved
- 6 cups low-sodium vegetable broth – kept hot
- 3 tbsp unsalted butter – divided
- 1 tbsp extra-virgin olive oil
- 1 medium shallot – finely chopped
- 1 1/2 cups Carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup Parmigiano-Reggiano – finely grated
- 1 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- chives – finely sliced (for serving)
Instructions
1. Shuck the corn, cut the kernels off the cobs, and reserve the cobs. Place the low-sodium vegetable broth and reserved cobs in a saucepan, bring just to a simmer, and keep at a gentle simmer over low heat, 15–20 minutes.
2. Scoop about half of the corn kernels into a blender. Ladle in 0.75 cup of the hot broth and blend until very smooth; set the corn puree aside. Keep the remaining broth hot on the stove and discard the cobs.
3. In a wide heavy pot, heat 1 tbsp unsalted butter and the extra-virgin olive oil over medium heat. Add the finely chopped shallot and cook, stirring, until translucent and tender but not browned, 3–4 minutes.
4. Add the Carnaroli rice and stir constantly to toast until the grains are warm and the edges look translucent, 2–3 minutes.
5. Pour in the dry white wine and cook, stirring, until fully absorbed and the pan is nearly dry, 1–2 minutes.
6. Begin adding the hot broth a ladleful at a time, stirring frequently and maintaining a gentle simmer. After 8–10 minutes of cooking, stir in the remaining corn kernels. Continue adding hot liquid and stirring until the rice is al dente and the texture is creamy and loose, 16–18 minutes total from the first addition of liquid.
7. Remove the pot from the heat. Stir in the reserved corn puree, the remaining 2 tbsp unsalted butter, and the Parmigiano-Reggiano. Stir vigorously until glossy and creamy; add a splash more hot broth as needed to reach a soft, flowing consistency.
8. Stir in the kosher salt and black pepper, taste, and adjust seasoning. Let the risotto rest 1 minute, then serve immediately, garnished with chives if using.
Corn Risotto marries the gentle sweetness of fresh corn with the silky, wave-like creaminess of properly cooked risotto. Each bite balances al dente grains with bursts of juicy kernels, enriched by butter and Parmigiano-Reggiano without overwhelming the corn’s flavor. The result is a bright, summery bowl that is both delicate and comforting, showcasing peak-season produce in a refined format.
Risotto is a northern Italian technique built on gradual absorption and constant stirring, and corn is a New World ingredient that Italy embraced centuries after its arrival. While polenta (from dried cornmeal) became a staple in many regions, fresh sweet corn finds its place in seasonal risotti that highlight late-summer markets. Modern Italian and Italian-influenced kitchens have popularized this combination, using classic risotto method to channel the natural creaminess of corn into a dish that feels contemporary yet rooted in tradition.