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Sweet Corn Risotto Recipe

Sweet Corn Risotto Recipe
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★★★★★

4.7 from 22 reviews

This Sweet Corn Risotto is a luscious, creamy Italian dish that highlights fresh sweet corn with a savory depth from vegetable stock, parmesan, and crispy pancetta topping. The risotto is perfectly cooked al dente with a beautiful balance of buttery richness, tender bell pepper, and aromatic garlic, making it an ideal comfort food or elegant side dish.

Ingredients

Scale

Corn Stock and Broth

  • 7 cups vegetable stock or broth
  • 1 dried bay leaf
  • optional: 1 parmesan rind
  • Kernels from 3 ears sweet corn (divided)

Risotto

  • 4 1/2 tablespoons unsalted butter (divided)
  • 1 sweet onion, diced
  • 3 cloves garlic, finely chopped or grated (divided)
  • 1 1/4 cups arborio rice
  • 1/2 cup dry, unoaked white wine (e.g., Pinot Grigio)
  • 1 orange bell pepper, diced
  • 1 cup grated parmesan (approx. 2 ounces)
  • Kosher salt & ground black pepper, to season

Pancetta Sweet Corn Topping

  • 4 ounces diced pancetta

Instructions

  1. Prepare the corn stock: Add the vegetable stock, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot. Bring to a simmer over high heat, then reduce to low/medium-low to maintain a gentle simmer while you prepare the risotto.
  2. Cook the aromatics: In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook until soft and translucent, about 5 minutes. Add 2 cloves garlic and cook until fragrant, 2-3 minutes.
  3. Toast the arborio rice: Stir in the arborio rice and cook, stirring occasionally, for 2-3 minutes until the rice is lightly toasted around the edges.
  4. Deglaze & simmer risotto: Pour in the white wine and scrape up any browned bits. Stir constantly until the wine evaporates. Lower heat to medium-low, add kernels from 2 ears of corn and diced bell pepper. Begin adding warm corn stock one cup at a time, stirring frequently until fully absorbed before adding more. Taste for doneness starting at 15 minutes; the risotto is ready at 20-25 minutes when creamy and al dente.
  5. Prepare pancetta sweet corn topping: While risotto simmers, melt 1/2 tablespoon butter in a small skillet. Add pancetta and cook until it starts to render fat. Add remaining corn kernels and 1 clove garlic, cook stirring occasionally until sweet corn is tender and pancetta is crispy, about 3-4 minutes. Set aside.
  6. Finish the risotto: Once arborio rice is al dente, stir in remaining 1 tablespoon butter and grated parmesan. Adjust seasoning with kosher salt and black pepper as needed.
  7. Serve: Immediately plate the risotto and top with the pancetta sweet corn mixture. Garnish with fresh herbs, extra parmesan, and freshly cracked black pepper. Enjoy warm.

Notes

  • Use fresh sweet corn for the best flavor, slicing kernels off the cob carefully.
  • If parmesan rind is unavailable, omit or substitute with a piece of parmesan cheese for added umami.
  • Stir the risotto frequently to develop its creamy texture and prevent sticking.
  • Adjust broth quantity based on rice absorption; you may not need all 7 cups.
  • For a vegetarian version, omit pancetta and consider adding sautéed mushrooms or additional vegetables.
  • Unoaked white wine complements the sweetness of the corn without overpowering.

Nutrition

Keywords: Sweet Corn Risotto, Italian Risotto, Vegetable Risotto, Creamy Risotto, Pancetta Salad, Gluten Free Risotto

Find it online: https://todayfoodrecipe.com/sweet-corn-risotto-recipe/