Italian-American · Mains
Corn Risotto
A creamy, light risotto studded with fresh corn kernels and finished with whipped cream and Parmesan.
Ingredients
Serves 4- 6 cupscorn stock or chicken stock
- 2 tbspunsalted butter
- 1leek, white and light green parts only, finely chopped
- 1 tspkosher salt
- ¼ tspblack pepper
- 1 cuparborio rice
- ½ cupdry white wine
- 1 ½ cupsraw corn kernels (from about 2 ears)
- 1 cupgrated Parmesan
- ¼ cupheavy cream
- 2 tbspminced chives (optional)
- 2corn cobs (kernels removed)
- 1onion, quartered
- 1carrot, cut into 1-inch pieces
- 1celery rib, cut into 1-inch pieces
- Dark green leaves from 1 leek
- 2 clovesgarlic, smashed
- 1 tspsalt
- 1 tspwhole black peppercorns
Method
- 01
Bring corn stock or chicken stock to a simmer and keep simmering.
- 02
Melt 1 tbsp butter in a wide saute pan over medium-low. Add leek and cook, stirring, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and stir until translucent.
- 03
Pour in wine and cook, stirring, until absorbed, 1 to 2 minutes.
- 04
Add a ladleful of hot stock and stir constantly until absorbed. Continue adding stock by the ladleful. When half the stock is added, stir in corn. Continue until all stock is incorporated and rice is creamy and tender, 30 to 40 minutes total.
- 05
Remove from heat, stir in Parmesan and remaining 1 tbsp butter. Cover and let stand 5 minutes.
- 06
Whip cream to stiff peaks. Uncover risotto, stir vigorously, season with salt and pepper. Stir in chives if using, then gently fold in whipped cream. Serve immediately.
- 07
For corn stock (optional): Combine cobs, onion, carrot, celery, leek greens, garlic, salt, and peppercorns with 6 cups water. Bring to a boil, simmer covered 30 minutes. Strain and add water to make 6 cups.