Corn Risotto Recipe: How to Make Creamy Corn Risotto
Written by MasterClass
Last updated: Jul 13, 2022 • 2 min read
Take advantage of summer corn on the cob by making corn risotto. You can serve creamy corn risotto as a side dish or a main entrée.
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What Is Corn Risotto?
Corn risotto is a creamy Italian rice dish featuring fresh corn. You can add fresh corn kernels to the rice as it cooks to make corn risotto. Risotto recipes traditionally call for Arborio rice—a rounded, short-grain rice with a high starch content—though you can substitute carnaroli rice or other grains for an oat or barley risotto. Popular garnishes for corn risotto include Parmesan cheese, fresh basil, and chives.
3 Tips for Making Corn Risotto
The key to risotto is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. When making corn risotto, keep the following tips in mind:
- 1. Make corn stock. Most corn risotto recipes call for raw corn kernels cut from two ears of corn. For a more robust corn flavor, make corn stock. Let corn cobs and aromatics like celery, carrot, onion, and garlic cloves simmer in a stockpot of water. Strain the stock with a fine-mesh strainer, then use the corn stock as a base for risotto.
- 2. Remove the risotto from heat before adding dairy. Take the risotto off the heat before stirring in Parmesan cheese. The fats found in dairy products can break and separate when heated.
- 3. Use fresh corn. Fresh corn on the cob is the most flavorful. You can also use frozen corn or canned corn if fresh corn is unavailable. If you want a sweeter risotto, opt for sweet corn.
Fresh Corn Risotto Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
- 1
In a medium saucepan over medium heat, bring the broth to a low boil, then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.
- 2
In a large skillet or Dutch oven, heat butter over medium-low, then add the shallots and cook until softened and translucent, about 4 minutes.
- 3
Add the garlic and stir continuously until fragrant, about 30–60 seconds.
- 4
Add the rice to the onion-garlic mixture, season with salt, and stir to combine. Continue stirring until rice is well-coated and becomes translucent, 2–5 minutes.
- 5
Add about ½ cup warm broth and a splash of wine to the rice mixture. Stir often, until rice has fully absorbed the liquid.
- 6
Add the corn kernels and the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing the rice to absorb liquid between additions until the rice is al dente and the corn is tender, about 25–35 minutes. (You may not need all of the liquid.)
- 7
Remove the pan from heat and add ½ cup cheese and pepper, stirring to combine. Cover and allow to rest 5 minutes.
- 8
Serve with additional cheese and garnish with chives.
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