Sweet Corn Risotto Recipe
What recipes are you intimidated to make? For me, risotto was top on the list. That fussy Italian dish that can be temperamental and ruined in an instant if you don’t watch your pan. I’ve heard people mention gnocchi, homemade bread, paella, and croissants as recipes which are to be feared.
Although I can’t speak for all of those recipes, I can tell you that making risotto was much easier than I had expected. It’s a bit time-consuming, but not difficult. The key is to have all of your ingredients prepped and ready to go so you can quickly add them to the saucepan. And patience. Cooking the rice low and slow until it’s just perfect.
The Freshest Sweet Corn
When I was back home visiting my parents in August, I wanted to make something using fresh picked sweet corn. As evidenced by the photo below, I talked my dad into picking a bag full of sweet corn from my cousin’s field. He was gone for about 10 minutes, and returned with about 20 ears of corn, just in time to pose for this photo. Thanks dad!
Back to the recipe. Can I just say – Risotto is one of the sexiest words ever. If you’re trying to impress a girl or a guy, make them risotto and over-enunciate it a la Giada De Laurentiis. This stuff sounds and tastes wonderful.
Sexy. Summery. Easier than I expected to make. That’s about all I have to say about this dish.
Now I urge you to step out of your comfort zone and try making risotto. Or another dish that you’ve been too intimidated to try. What’s the worst that could happen? A bit of time and money lost, perhaps. But you may just discover a new favorite dish.
Sweet Corn Risotto Recipe
Yield: 6 servings
Cook Time:30 min
Total Time:40 min
- 4 ears fresh-picked sweet corn (or 2 1/2 cups of frozen corn)
- 1 large white onion, chopped
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- Pinch salt
- 6 to 8 cups mild chicken or vegetable broth (I used chicken bouillon cubes dissolved in water)
- 2 cups arborio rice
- 3/4 cup dry white wine
- 1 tablespoon white sugar
- 2/3 cup grated Parmesan cheese
- Remove corn from cobs. Place one cup of the corn in a blender and pulse a few times to break up the corn a bit. Set corn aside.
- In a large saucepan, sauté the onion with olive oil, butter, and salt. Cook for a couple of minutes, until onion is translucent.
- In another large saucepan, heat the chicken broth to just below a simmer.
- In the onion pot, add rice and stir for a couple of minutes to lightly toast. Add wine and stir until absorbed. Add corn and sugar. Start adding the broth, one ladle at a time. When the liquid from one ladle full is almost completely absorbed into the rice, add another ladle full and continue stirring. Continue doing this for about 25 minutes, or until all of the broth is absorbed into the rice.
- When the rice is cooked to al dente and all the broth has been added, add the Parmesan cheese. Serve warm.