Sweet Corn Risotto with Corn Broth Recipe
Sweet corn risotto is a creamy late-summer dish that lets fresh corn shine. Made with a simple corn broth from the cobs, it delivers sweet, delicate corn flavor in every bite!
Servings 4 servings.
Ingredients
For the corn broth
- 6 corn cobs, kernels cut off from the cobs and reserved for the risotto
- 6 cups water
- 2 tsp kosher salt, or fine sea salt
- 3 cloves garlic, peeled
For the corn risotto
- 1 tbsp extra-virgin olive oil
- 2 shallots, peeled and minced (about ⅓ cup/80 ml)
- 3 cloves garlic, peeled and minced
- 10 oz risotto rice (Arborio, Carnaroli, or Vialone Nano, about 1⅓ cups)
- ½ cup dry white wine
- 4 cups corn broth
- 3 oz finely grated Parmigiano-Reggiano cheese (about 1 cup)
- 2 cups reserved corn kernels (see note)
- 2 tbsp salted butter
To serve (optional)
- 2 slices prosciutto, fried until crisp and crumbled into chunks
- Fresh basil leaves
- Extra-virgin olive oil
- Fleur de sel, or flaky sea salt
- Freshly ground black pepper
Instructions
- For the corn broth: Break or chop the corn cobs in two. In a large stockpot, add the water, salt, garlic, and corn cobs. Bring to a boil, then turn the heat down to the minimum, cover, and simmer for 1 hour.
- Discard the garlic cloves. Using tongs, pick up the cobs and scrape kernel bits still clinging to the cobs back into the pot.Don’t strain the broth. You should end up with about 4 cups (1 L). Discard the cobs and keep the broth warm. If you’re making the broth in advance, store it in an airtight container and refrigerate for up to two days.
- For the corn risotto: If you refrigerated the corn broth, pour it back into a saucepan. Warm over low heat until just simmering, then keep warm.
- In a large saute pan or a cast-iron braiser, warm the olive oil over medium-low heat. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
- Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each addition to be almost fully absorbed before adding more. Risotto is perfectly cooked when it is tender with a little bite—stop adding broth once you reach that stage (you should have a bit of broth remaining).
- Stir in the butter and Parmigiano-Reggiano and stir vigorously, until melted and incorporated. Stir in the corn kernels and one more ladleful of corn broth. Taste and adjust seasoning, if needed. Remove from the heat, cover, and let sit for 5 minutes.
- SERVING: Serve the risotto in warm bowls, then garnish as desired with crispy prosciutto, basil leaves, a drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, and some freshly ground black pepper, if desired. Serve immediately.
- NOTE: You will have more kernels than you need for the risotto. Throw the remaining kernels into soups, fried rice, stir-fries, or salads, or store them in a large ziplock bag and freeze for later use.
- STORAGE: This sweet corn risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple of tablespoonfuls of broth or water and warm over medium-low heat until the risotto is loose and hot. Serve immediately.
- VARIATION: Turn this risotto into a heartier meal by topping it with grilled shrimp, cooked crab, or lobster meat.
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