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

Scale

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

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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