Sweet Corn Risotto

This sweet corn risotto captures the essence of summer, turning the season's corn into a creamy, comforting dish.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8

Course: Main Course

Cuisine: Italian

Calories: 485

Notes

Ingredients (With measurements)

For the Risotto

7 cups vegetable stock – the base of the broth
3 ears sweet corn, cobs reserved – kernels removed and divided
1 dried bay leaf
Optional: 1 parmesan rind – boosts umami
4 ½ tbsp unsalted butter, divided
1 sweet onion, diced
3 cloves garlic, finely chopped (divided)
1¼ cups Arborio rice – essential for creamy risotto
½ cup chicken broth – adds savory depth
1 orange bell pepper, diced
1 cup grated parmesan
Kosher salt & freshly ground black pepper, to taste

For the Topping

4 oz pancetta, diced – adds crisp, salty richness
Sweet corn kernels (remaining from 3rd cob)
1 clove garlic, minced

How to Make Sweet Corn Risotto

1. Prepare the Corn Stock

The secret to the deepest corn flavor lies right inside the cob!

In a large pot, combine vegetable stock, the spent corn cobs, bay leaf, and parmesan rind (if using). Bring it to a gentle simmer and let it infuse while you work on the risotto. This step fills your broth with a natural sweetness you simply cannot get from store-bought stock alone.

2. Sauté the Aromatics

Melt 3 tablespoons of butter in a heavy pot or Dutch oven over medium heat.
Add diced onion and 1 teaspoon salt. Cook until softened, about 5 minutes.
Add 2 cloves of garlic and cook until fragrant.

This creates a flavorful base that elevates the entire dish.

3. Toast the Rice

Add the Arborio rice and stir for 2–3 minutes to lightly toast it.
This step enhances flavor and helps the grains absorb liquid more effectively for that signature creamy texture.

4. Deglaze and Build Flavor

Pour in the chicken broth to deglaze the pot, scraping up flavorful browned bits.
Let it reduce, then add:

kernels from 2 ears of corn
diced orange bell pepper

Now begin adding your warm corn stock, one cup at a time, letting the rice absorb the liquid before adding more. Stir often this helps release the rice’s natural starches.

Taste after 15 minutes and continue until the rice is creamy, tender, and slightly al dente. Total simmer time is usually 20–25 minutes. You may not need all the stock.

5. Prepare the Pancetta Topping

While the risotto cooks, crisp the pancetta.

In a small skillet, melt ½ tablespoon butter over medium heat. Add pancetta and cook until nearly crispy. Add the final portion of corn kernels and the last clove of garlic. Sauté for 3–4 minutes until fragrant and slightly golden.

This topping adds incredible texture and a delicious salty finish.

6. Finish the Risotto

When the rice is perfectly cooked, stir in the remaining 1 tablespoon of butter and the grated parmesan. Taste and adjust seasoning with salt and pepper.

The risotto should be creamy, glossy, and spoonable not thick or dry.

7. Serve and Enjoy

Spoon risotto into bowls and top with the pancetta-corn mixture.
Finish with:

fresh herbs (optional)
cracked black pepper
extra parmesan

Serve immediately for the best texture and flavor.

Tips for Perfect Risotto Every Time

Use warm stock cold liquid stops the cooking process.
Stir often, but not constantly enough to release starch.
Don’t rush it risotto rewards patience.
Arborio, Carnaroli, or Vialone Nano are ideal rice choices.
Don’t rinse the rice this washes away essential starch.

Variations & Customizations

Vegetarian: Replace pancetta with roasted mushrooms or skip entirely.
Vegan: Use olive oil or vegan butter + nutritional yeast instead of parmesan.
Spicy: Add crushed red pepper or a diced jalapeño.
Herby: Stir in basil, parsley, or chives at the end.
Cheesy: Mix in pecorino Romano for an even sharper flavor.

Storage & Reheating

Store leftovers in an airtight container for up to 5 days.
Reheat gently on the stovetop with a splash of stock or water to loosen it.
Freezing is not recommended the texture becomes mushy.

Nutrition

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