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Creamy sweet corn risotto in a bowl

Sweet Corn Risotto

Creamy Arborio risotto cooked in a corn cob stock with sweet corn, orange bell pepper, butter and Parmesan, topped with crispy pancetta and toasted corn.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Corn Stock
  • 7 cups vegetable stock
  • 3 ears sweet corn kernels removed, cobs reserved
  • 1 dried bay leaf
  • 1 Parmesan rind optional
Risotto
  • 4 1/2 tbsp unsalted butter divided
  • 1 sweet onion diced
  • 2 cloves garlic finely chopped
  • 1 1/4 cups Arborio rice
  • 1/2 cup chicken broth or dry white wine
  • 1 orange bell pepper diced
  • 1 cup Parmesan cheese grated
  • kosher salt and black pepper to taste
Topping
  • 4 oz pancetta diced
  • 1 clove garlic minced
  • corn kernels from 1 ear reserved

Method
 

  1. Simmer the vegetable stock with the corn cobs, bay leaf and Parmesan rind. Keep warm.
  2. Melt 3 tablespoons butter in a Dutch oven over medium heat. Cook the onion with 1 teaspoon salt for 5 minutes, then add 2 cloves garlic.
  3. Add the rice and toast 2 to 3 minutes.
  4. Deglaze with the chicken broth, then add the corn kernels from 2 ears and the bell pepper.
  5. Add the warm stock 1 cup at a time, stirring until absorbed before adding more, for 18 to 22 minutes until creamy and al dente.
  6. Crisp the pancetta in a skillet, add the reserved corn and garlic and cook 2 to 3 minutes.
  7. Off the heat, stir the remaining butter and Parmesan into the risotto. Season and serve topped with the pancetta and corn.

Notes

Keep the stock warm while cooking. For vegetarian, skip the pancetta and use vegetable stock throughout.