Description

This creamy Corn Risotto features fresh sweet corn and tender arborio rice simmered to perfection in an infused chicken stock broth. Enhanced with crispy prosciutto, garlic, shallots, fresh thyme, and Parmesan cheese, it’s a comforting and flavorful dish perfect as a main course or side. The risotto’s rich texture and sweet corn flavor make it a delightful meal for any occasion.

Ingredients

Scale

Corn Infused Stock

4 ears fresh sweet corn
8 cups chicken stock or broth

Prosciutto

4 ounces prosciutto

Risotto Base

4 tablespoons unsalted butter
1 shallot, minced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 ½ cups arborio rice (do not rinse)
½ cup white wine (Sauvignon Blanc recommended)

Finishing Touches

1 cup freshly grated Parmesan cheese (plus more for garnish)
Chopped chives or basil for garnish
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare Corn: Cut the corn kernels off the cob and set aside. Keep the spent cobs for infusing the stock.
Infuse Stock: In a large pot, bring the chicken stock and spent corn cobs to a low simmer. Let it infuse for about 15-20 minutes, then keep the stock warm on low heat.
Crisp Prosciutto: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the prosciutto slices flat in a single layer. Bake for about 15 minutes until crispy. Remove and set aside.
Sauté Corn Kernels: In a medium skillet over medium-high heat, sauté the corn kernels for a few minutes until slightly charred. Reserve 1 cup of the sautéed corn for blending and some for garnish. Set the rest aside.
Make Corn Liquid Base: Blend the reserved 1 cup sautéed corn with approximately 3 cups of the warm infused stock until smooth. Set aside the golden corn liquid to incorporate into the risotto.
Sauté Aromatics and Toast Rice: In a deep pan, melt the butter over medium heat. Add the minced shallots and garlic, cooking until translucent and fragrant. Add the arborio rice and fresh thyme, stirring to toast the rice for about 1-2 minutes until fragrant.
Deglaze: Pour in the white wine and cook, stirring constantly until it has mostly evaporated to deglaze the pan.
Cook Risotto: Add the warm infused chicken stock to the rice 2 ladles at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding more. Repeat this process about 3 times.
Add Corn Liquid Base: Stir in the prepared corn liquid base, again adding it ladle by ladle while stirring constantly until creamy and almost absorbed. Add more stock if needed to reach a creamy consistency.
Finish with Corn and Cheese: Stir in the sautéed corn kernels. Remove from heat, then stir in the freshly grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
Serve: Plate the risotto and garnish with crispy prosciutto, additional corn kernels, chopped chives or basil, and extra Parmesan cheese. Serve immediately and enjoy!

Notes

Pancetta can be used instead of prosciutto by sautéing cubed pancetta until crispy.
Use warm stock throughout cooking so arborio rice cooks evenly and properly.
Constant stirring helps release starch from the rice, creating the classic creamy risotto texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of stock or water and warm over the stovetop while stirring, or microwave for 2 minutes until heated through.
Substitutions: Prosciutto can be swapped for bacon, pancetta, or even grilled shrimp or scallops for variation.
Vegetable broth can replace chicken stock for a vegetarian option.
Fresh corn can be replaced with canned or frozen corn if fresh is unavailable.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 45 mg