Fresh Corn Risotto
Dive into a bowl of creamy, comforting Fresh Corn Risotto, a dish that highlights the natural sweetness of summer's freshest corn. This vibrant recipe combines tender Arborio rice with juicy corn kernels and a hint of dry white wine, all elevated by the luxurious richness of heavy cream and freshly grated Parmesan cheese. Each spoonful boasts the perfect balance of creamy texture and delicate flavors, thanks to a meticulous stirring process that ensures a velvety consistency. Ideal as a hearty vegetarian main or a stunning side dish, this risotto is finished with a sprinkle of chopped fresh parsley for a pop of color and brightness. Perfect for weeknight dinners or special occasions, this recipe is a celebration of seasonal produce and classic Italian cooking techniques.
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Recipe Information
Ingredients
- 4 ears Fresh corn
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 5 cups Vegetable or chicken stock, warmed
- 0.25 cup Heavy cream
- 0.75 cup Parmesan cheese, freshly grated
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Using a sharp knife, cut the kernels off the ears of corn. Save the cobs and use the back of the knife to scrape any remaining juice from the cobs into a bowl with the kernels. Set aside.
In a large saucepan or deep skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the diced onion and garlic. Sauté for 3-4 minutes, stirring frequently, until softened and fragrant but not browned.
Stir in the Arborio rice, ensuring every grain is coated with the melted fats. Toast the rice for 2-3 minutes, stirring constantly until it starts to look translucent around the edges.
Pour in the white wine and cook while stirring until it is mostly absorbed.
Add one ladleful (about 1/2 cup) of the warmed stock to the rice mixture and stir until the liquid is almost fully absorbed.
Continue adding the stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
About halfway through cooking, stir in the fresh corn kernels and any reserved corn juice, stirring them into the risotto for even cooking.
Taste the rice after all the stock has been added—if it is still too firm, add a little more stock or water and continue to cook until tender but slightly al dente.
Once the risotto is creamy and the rice is fully cooked, stir in the heavy cream, Parmesan cheese, and remaining tablespoon of butter. Mix well to combine.
Season with salt and black pepper to taste. Remove from heat and let sit for 2 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 9462 mg | 411% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 36.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2131 mg | 164% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2509 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
