Sweet Corn Arborio Risotto (Printable Version)
# What You'll Need:
→ Grains
01 -
1 1/2 cups Arborio rice
→ Vegetables
02 -
3 cups sweet corn kernels (from 4 to 5 fresh ears or frozen, thawed)
03 -
1 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
→ Liquids
05 -
6 to 8 cups low-sodium vegetable broth
06 -
1/2 cup dry white wine (optional, substitute with broth if desired)
→ Fats
07 -
4 tablespoons unsalted butter, divided
08 -
2 tablespoons extra-virgin olive oil
09 -
2 tablespoons heavy cream (optional)
→ Cheese
10 -
1/2 cup Parmesan cheese, grated, plus extra for serving
→ Herbs and Seasonings
11 -
1 tablespoon fresh thyme, chopped, or other fresh herbs (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
If using fresh corn, shuck the ears and cut the kernels from the cob. Set aside half of the kernels (about 1 1/2 cups). Place the remaining kernels in a food processor or blender and coarsely purée. If using frozen corn, ensure it is fully thawed and, if desired, purée half for added creaminess.
02 -
In a saucepan, heat the vegetable broth over low heat, keeping it hot and maintaining a gentle simmer throughout the cooking process.
03 -
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring regularly until softened and translucent. Avoid browning.
04 -
Stir in the minced garlic and chopped fresh thyme (or preferred fresh herbs), cooking for 1 minute until fragrant but not browned.
05 -
Add Arborio rice to the pot and stir continuously for 2 to 3 minutes until the grains are lightly toasted and become translucent around the edges.
06 -
Pour in the dry white wine, if using, and stir until fully absorbed and the alcohol has evaporated, about 1 to 2 minutes. If omitting wine, add an equivalent amount of broth.
07 -
Add one ladleful (about 1/2 cup) of hot broth to the rice, stirring constantly. Continue adding broth one ladleful at a time, stirring and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer and continue for roughly 10 to 15 minutes.
08 -
Stir the corn purée into the risotto and mix well to evenly distribute. Continue to add broth as needed.
09 -
When the risotto is thickening but the rice is still slightly firm, add the reserved corn kernels and cook for 5 more minutes, continuing to stir and ladle in broth until the rice is just al dente.
10 -
Inspect the risotto for a creamy, flowing consistency and rice grains that are tender yet have a slight bite at the center.
11 -
Remove the pot from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until fully melted and incorporated. If using, blend in heavy cream for added richness.
12 -
Taste, then season with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh thyme if desired.
# Additional Tips:
01 -
For the creamiest texture, stir constantly and add broth gradually, allowing each addition to absorb before the next.