Sweet Corn Arborio Risotto

Sweet corn risotto is comfort food at its best creamy bright and bursting with the flavor of in-season corn I make it whenever sweet corn is at its peak and every bite brings back memories of late summer dinners at our table with the windows open and laughter floating in from the yard

I first tried blending corn into risotto on a whim and now I look forward to corn season every year just so I can make this dish for friends and family

Ingredients

• Arborio rice: the heart of the dish choose plump grains with a pearly sheen they will cook up creamy and tender without getting mushy
• Fresh sweet corn: brings a sunny sweet-snap flavor peak-season ears are unbeatable but good frozen kernels still taste bright if needed
• Vegetable broth: ties every ingredient together use a homemade or high-quality store broth for the cleanest flavor or simmer your corn cobs for a quick homemade corn stock
• Yellow onion: adds aromatic sweetness chop it finely so it melts into the base of the risotto
• Garlic: builds extra aromatic depth use fresh for the best flavor mince it finely to spread the flavor
• Dry white wine: brings a gentle acidity which balances the rich sweet corn opt for crisp varietals like Pinot Grigio or Sauvignon Blanc
• Butter: layers in rich flavor and helps the risotto finish silky use unsalted so you control the salt
• Olive oil: supports the aromatics and adds a subtle fruitiness a peppery extra-virgin adds depth
• Parmesan cheese: contributes umami and creaminess always grate it fresh off the block for best results
• Fresh thyme or other herbs: provide an herbal lift chop and add towards the end for freshness
• Salt and black pepper: unlock all the other flavors use a gentle touch at first then adjust to taste
• Heavy cream: optional for extra luxurious texture just a splash brings incredible smoothness

Step-by-Step Instructions

Prepare the Corn:

Cut kernels off fresh cobs or measure out frozen corn Reserve half the kernels for later Place the rest in a food processor and pulse to a coarse purée Collect the juice by running a knife down the cob if using fresh corn This will give the risotto a double dose of corn flavor

Warm the Broth:

Set a pot over low heat and pour in the broth Keep it steaming gently throughout You want it hot but not boiling so each addition to the risotto maintains an even cooking temperature

Sauté the Aromatics:

In a large pot or Dutch oven warm butter and olive oil over medium heat When butter is fully melted add chopped onion Stir often and cook until soft and translucent about seven minutes making sure it does not brown This gentle cooking draws out sweetness and sets the flavor base

Add Garlic and Thyme:

Add minced garlic and chopped herbs to the pot Let them sizzle gently for one minute or until fragrant Stir often to avoid any scorching

Toast the Rice:

Pour in the Arborio rice Stir to coat every grain in butter and oil Let it toast for two to three minutes until you catch a slightly nutty aroma and the grains look translucent around the edges This step sets the rice up to absorb the broth gradually

Deglaze with White Wine:

If using wine pour it into the pot now Give it a good stir until it is mostly absorbed and the alcohol has cooked off This step brings a subtle tang and lifts up any flavor from the bottom of the pan

Begin Adding Broth:

Start ladling in the hot broth one scoop at a time Stir constantly and patiently keep the heat at a gentle bubble Let each splash of broth soak in before adding more This slow coaxing out of starch is what creates the signature creamy risotto

Incorporate Corn Purée:

Once you have been adding broth for about fifteen minutes and the risotto is starting to look creamy stir in the pureed corn Mix well to distribute it through every bite The purée heightens the sweetness and increases the creamy texture

Add Corn Kernels:

When the rice is nearly done about five minutes from the finish stir in the reserved corn kernels This gives bursts of texture and keeps their flavor fresh and bright

Check for Doneness:

Taste a spoonful of rice It should be tender but still have a tiny core of resistance When you pull a spoon through the pot the risotto should flow back gently like a wave

Mantecare Creaming Stage:

Take the pot off the heat Immediately add in the leftover butter and all the Parmesan cheese Stir hard This makes the risotto ultra-smooth and shiny If using cream stir it in now as well

Season and Serve Immediately:

Have a taste Adjust with salt and a grind of pepper Scoop into bowls while it is creamy and loose Top with more Parmesan and some fresh herbs Risotto is at its very best served right away

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Risotto is best fresh but you can store leftovers in the fridge tightly sealed for up to three days Add a splash of hot broth or water when reheating to bring the creamy texture back If making ahead stir in the butter and cheese at the last minute just before serving

Ingredient Substitutions

No fresh corn on hand high-quality frozen corn is a great substitute If you do not have Arborio rice Carnaroli or Vialone Nano are both fantastic alternatives but avoid long-grain or converted rice which will not give the creamy texture Dairy can be adjusted use pecorino for a sharper profile and mascarpone instead of cream for a soft tang If you avoid wine simply add a bit more broth

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Serving Suggestions

Serve as a main course with a crisp salad and some crusty bread or as a sunny side alongside roasted chicken or fish For a showier presentation finish with an extra drizzle of olive oil and a few fresh herb sprigs

Cultural Context

Risotto is a classic from Northern Italy where rice fields thrive Sweet corn as an addition brings a seasonal twist that bridges summer ingredients with this timeless creamy technique I love how rustic and luxurious it feels all at once

Common Questions

→ What type of rice works best in this dish?

Arborio is the classic choice for creamy texture, though Carnaroli or Vialone Nano can also be used for excellent results.

→ Can frozen corn be substituted for fresh?

Yes, high-quality frozen sweet corn is a great option if fresh corn isn’t available. It should be defrosted before use.

→ How do you achieve a creamy risotto texture?

Gradually add hot broth while stirring constantly. This releases starch from the rice, giving a velvety, glossy finish.

→ Is white wine necessary during cooking?

White wine adds depth and acidity, but you can substitute extra broth if avoiding alcohol. It won’t affect the creaminess.

→ What herbs complement sweet corn risotto?

Fresh thyme is a classic option, but chives, parsley, basil, or a touch of rosemary will also bring aromatic notes.

→ How should leftovers be stored?

Cool quickly, store in an airtight container in the fridge, and reheat gently with a splash of broth to maintain creaminess.