Crispy prosciutto layered over tender, creamy rice studded with sweet corn—if that combination doesn’t make your mouth water, I don’t know what will. This Creamy Corn Risotto with Crispy Prosciutto Recipe hits that perfect comfort-food note while still feeling fresh and sophisticated.
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Why You'll Love This Recipe
Honestly, I've made this creamy corn risotto a dozen times and it never gets old. The way the sweet corn blends into that indulgent, dreamy risotto texture, paired with crispy prosciutto, means you’re in for a real treat—no fancy chef skills required!
- Delicate Sweetness Meets Umami: The fresh corn and parmesan pair beautifully to bring sweetness and savory richness all in one bite.
- Crispy Prosciutto Magic: That crispy contrast from prosciutto elevates the creamy risotto in a way you didn’t know you needed.
- Infused Broth Trick: Cooking the stock with the corn cobs adds subtle, deep corn flavor that turns this risotto into a next-level dish.
- Comfort Food but Fancy: It looks and tastes so impressive but only takes about an hour and simple ingredients to make.
Ingredients & Why They Work
Every ingredient in this Creamy Corn Risotto with Crispy Prosciutto Recipe plays a key role—fresh corn for sweetness, prosciutto for savory texture, and arborio rice for that classic risotto creaminess. Here’s the lowdown on what to look for when shopping.
- Fresh Sweet Corn: The fresher, the better. Sweet, plump kernels bring natural sweetness and texture to the risotto.
- Chicken Stock or Broth: Use a good quality stock, preferably homemade or low-sodium, so you can control the seasoning and get the best corn infusion.
- Prosciutto: Thin slices crisp up beautifully in the oven, adding crunch and salty depth.
- Unsalted Butter: It adds richness without overpowering the subtle corn flavor.
- Shallot & Garlic: These aromatics build flavor layers in the base of the risotto.
- Fresh Thyme: Just a touch for a lovely herbal accent that plays well with corn and cheese.
- Arborio Rice: The star of risotto — its high starch content ensures that creamy texture.
- White Wine: I use Sauvignon Blanc for brightness; it helps deglaze and deepens the flavor.
- Parmesan Cheese: Grated fresh for maximum umami and creaminess.
- Chives or Basil: Fresh herbs on top add freshness and color to the finished dish.
- Salt and Pepper: Essential for balancing flavors throughout.
Make It Your Way
One thing I love about this dish is how adaptable it is. I often swap the prosciutto for pancetta or even some sautéed shrimp when I want to mix things up. You can also switch to vegetable broth for a vegetarian twist—just use a splash of soy sauce or miso paste for that umami.
- Variation: Once, I made this using frozen corn when fresh wasn’t in season—it still tasted fantastic. Just be sure to sauté it well to deepen the flavor.
- Herb Substitution: Try swapping thyme with fresh tarragon or basil for a different herbal note.
- Cheese Swap: Feel free to experiment with pecorino or grana padano for variations on the cheesy richness.
Step-by-Step: How I Make Creamy Corn Risotto with Crispy Prosciutto Recipe
Step 1: Prep Your Corn and Infuse the Broth
Start by carefully cutting the kernels off each ear of fresh corn. Don’t toss those spent cobs! I toss mine into the chicken stock and simmer them gently. This simple step infuses the broth with that sweet, fresh corn flavor that really makes the dish special. Keep this warm on very low heat while you prep everything else.
Step 2: Crisp Up the Prosciutto
While the broth is simmering, preheat your oven to 400°F. Lay the prosciutto slices flat on a parchment-lined baking sheet and bake for about 15 minutes until they’re golden and crispy. Watch them closely towards the end — prosciutto can go from perfect to burnt pretty fast! Set aside once done.
Step 3: Sauté Corn and Make the Golden Corn Liquid
Quickly sauté most of the corn kernels in a skillet just until lightly charred — this adds a lovely smoky note. Save a cup of the corn to blend with about 3 cups of the warm broth from earlier. Blend until smooth to make your golden corn liquid base for the risotto. This layer of flavor is something I always find makes a big difference.
Step 4: Build the Risotto Base
Melt butter in a deep pan and sauté the minced shallots and garlic until translucent and fragrant. Add the arborio rice and fresh thyme, stirring and toasting the rice for about 30 seconds. Then pour in the white wine and let it reduce until almost absorbed — this step helps build layers of flavor before the stock goes in.
Step 5: The Art of Stirring in Stock
This is where patience pays off. Add warm chicken stock two ladlefuls at a time, stirring frequently to coax out the creamy starches from the rice. Once the liquid is almost absorbed, add more. I usually do this about 2-3 times before it’s time to bring in the golden corn liquid base.
Step 6: Finish with Golden Corn Liquid and Cheese
Now stir in your golden corn liquid base the same way — a couple of ladles at a time with constant stirring until it’s beautifully creamy. Toss in the sautéed corn kernels, then remove from heat. Stir in plenty of freshly grated parmesan until it melts perfectly into the risotto. This melty cheese gives you that luscious, silky finish you’re aiming for.
Step 7: Plate and Garnish Like a Pro
Spoon the risotto onto plates, top with crispy prosciutto, sprinkle fresh chives or basil, add a few more roasted corn kernels, and a touch more parmesan. The contrast of creamy and crispy, fresh herb brightness, and richness all meld beautifully.
Top Tip
Over the years making this creamy corn risotto, I’ve learned a few little tricks to make sure it turns out perfectly creamy every time. These tips have saved me from a few sticky mishaps!
- Use Warm Stock Always: Adding cold liquid shocks the rice and halts cooking, leaving you with underdone grains — so keep the broth warm and ready.
- Stir Often (But Not Like Crazy): Gentle, consistent stirring helps release the rice’s creamy starch, but no need to obsess over nonstop stirring.
- Don’t Rinse Your Arborio Rice: Those starches are gold for creamy risotto—washing them away makes it less luscious.
- Watch the Prosciutto in the Oven: It can crisp quickly at 400°F, so check at around 12 minutes for perfect crunch without burning.
How to Serve Creamy Corn Risotto with Crispy Prosciutto Recipe
Garnishes
I’m a sucker for bright, fresh garnishes on rich dishes like this. I typically use finely chopped chives or fresh basil leaves for a pop of herbal freshness. A little extra parmesan and a few reserved whole corn kernels add lovely texture and visual appeal.
Side Dishes
This risotto is pretty rich, so I like to balance it with something light and green. A crisp salad with lemon vinaigrette or roasted asparagus with a squeeze of fresh lemon works beautifully. If you want to stay in Italian mode, a simple arugula salad with shaved parmesan is my go-to.
Creative Ways to Present
For special occasions, I’ve served this risotto in mini cast-iron skillets or individual ramekins—makes it feel extra cozy and intentional. Topping each serving with a delicate prosciutto crisp “cup” turns dinner into a fun, interactive experience!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. It thickens as it cools, but that’s easy to fix when reheating.
Freezing
I don’t personally recommend freezing risotto because it can lose its creamy texture, but if you need to, freeze in small portions and thaw gently. Just keep in mind it won’t be quite the same as fresh.
Reheating
When reheating, I add a splash of broth or water to loosen up the texture, then warm it gently on the stove over medium-low heat, stirring often until it’s creamy and heated through. Microwave works too—just stir halfway through.
Frequently Asked Questions:
Yes! Frozen or canned corn can work in this recipe. I recommend sautéing the corn well to bring out flavor and ensure it isn’t watery. Fresh corn gives the best sweetness and texture, but frozen is a convenient alternative.
Arborio rice is the best choice for risotto due to its high starch content, which creates creaminess. If you can’t find arborio, try carnaroli or vialone nano rice as substitutes. Regular rice won’t give the same texture, so the result won’t be quite true risotto.
Absolutely! Use vegetable broth instead of chicken stock, and consider replacing the prosciutto with sautéed mushrooms or a sprinkle of toasted nuts. Adding umami boosters like soy sauce or miso paste to the broth helps keep the depth of flavor.
Risotto is ready when the rice is tender but still has a slight bite—al dente is what you want. The texture should be creamy and slightly loose, not dry or mushy. Taste as you go to check the texture, adjusting cooking time if needed.
Final Thoughts
Sharing this Creamy Corn Risotto with Crispy Prosciutto Recipe always feels like I’m passing along a little secret to a friend. It’s one of those dishes that brings a smile every single time, whether for a special dinner or a cozy night in. Give it a try—you’ll soon understand why it’s become a favorite in my kitchen, and I bet it will be in yours, too.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy Corn Risotto combines sweet fresh corn infused into a golden broth with tender arborio rice, crispy prosciutto, and parmesan cheese for an irresistible dish. The risotto is cooked slowly on the stovetop, stirred constantly to bring out its creamy texture, while corn kernels add pleasant bursts of flavor. Perfect for dinner, this recipe balances savory and sweet with fresh herbs and a touch of white wine.
Ingredients
Broth and Corn
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth - plus more as needed
Meat and Cheese
- 4 ounces prosciutto
- 1 cup freshly grated parmesan cheese - plus more for garnish
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)
Garnishes and Seasoning
- Chopped chives or basil for garnish
- Salt and pepper - to taste
Instructions
- Prepare Corn Kernels and Broth: Cut the corn kernels off the cobs and set aside. Place the spent corn cobs in a large pot with chicken stock and bring to a low simmer to infuse the broth with corn flavor. Keep the broth warm.
- Crisp Prosciutto: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the prosciutto flat in a single layer. Bake for about 15 minutes until crispy. Remove and set aside.
- Sauté Corn Kernels: In a medium skillet, sauté the corn kernels for a few minutes until slightly charred. Reserve 1 cup of the sautéed corn for blending and keep extra for garnish. Set the rest aside.
- Make Golden Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with about 3 cups of the warm infused stock until smooth. Set this flavorful corn liquid aside.
- Cook Risotto Base: In a deep pan, melt butter over medium heat. Add minced shallots and garlic and sauté until fragrant, about 2 minutes. Stir in arborio rice and thyme, toasting the rice for a few seconds until fragrant. Deglaze with white wine and cook until wine is reduced.
- Add Broth Gradually: Add warm chicken stock in 2-ladle increments to the rice, stirring constantly with a wooden spoon. Allow liquid to absorb before adding more, repeating this process about 3 times until rice is creamy and tender.
- Incorporate Corn Liquid Base: Stir the golden corn liquid into the risotto in 2-ladle increments, stirring constantly until creamy. Repeat until the liquid is mostly absorbed. Add more warm stock if needed to achieve desired creaminess.
- Add Sautéed Corn Kernels and Cheese: Stir in the sautéed corn kernels. Remove the pan from heat and mix in freshly grated parmesan cheese until creamy and melted. Season with salt and pepper to taste.
- Plate and Garnish: Serve the risotto topped with crispy prosciutto, additional corn kernels, chopped chives or basil, and extra parmesan cheese. Enjoy warm.
Notes
- Substitute pancetta for prosciutto by sautéing cubed pancetta until golden and crispy.
- Use warm stock to ensure the arborio rice cooks properly; cold liquid may hinder cooking.
- Constant stirring releases the rice’s starch creating a creamy texture, so avoid letting the risotto simply simmer.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Reheat on the stovetop with a splash of stock or water for 5-6 minutes, stirring occasionally, or microwave for 2 minutes until warm.
- Vegetable broth can substitute chicken stock for a vegetarian version if using vegetable parmesan.
- Canned or frozen corn can replace fresh corn if needed, though fresh offers best flavor.
- For a seafood variation, top with grilled shrimp or scallops instead of prosciutto.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg
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