Corn Risotto

This Corn Risotto recipe celebrates the essence of summer with fresh, sweet corn. The creamy base is infused with a vibrant corn puree that highlights the natural sweetness of the kernels. The folded into the risotto is grilled corn, which adds a smoky, charred contrast, creating texture and depth in every bite. A drizzle of tangy balsamic reduction brings an unexpected richness, while fresh basil brightens the dish with its herbaceous notes. Perfect for a light dinner or as a side, this risotto is a true showcase of fresh, simple ingredients coming together in harmony.

Yield: 2 Serving

Author: Rocco

Print

With ImageWithout Image

Corn Risotto

Prep time: 28 MinCook time: 1 HourTotal time: 1 H & 28 M

Ingredients

Corn Puree & Broth

• 4 ears of corn, cut off the cob
• 1/2 shallot, large slices
• 1.5 tbsp butter
• 2 sprigs of thyme
• 3/4 cup half and half
• Salt

Risotto

• Grilled Corn
• 1.5 tbsp EVOO
• 1.5 tbsp butter
• 1 shallot, finely diced
• 1 cup risotto
• 1/2 cup white wine
• 1/4 - 1/2 cup corn pure, plus more for garnish
• 2 tbsp COLD butter
• Parm as needed
• Balsamic
• Basil

Instructions

Corn Puree & Broth

1. Grill 2 of the corns, then cut them off the cob and set the cobs aside in a small pot. Then cut the raw corn off the remaining two cobs, and set the cobs aside in the same pot.
2. Fill the pot with water (enough to cover the corn), and heat over medium heat. Allow the water to simmer to create a corn stock.
3. Heat a skillet over medium heat. Once hot add the butter and let it melt. Once the butter melts, add the shallots and thyme. Cook for a few minutes until everything is coated, then add the corn.
4. Cook, stirring occasionally, until the corn is coated and softened. Then add the cream/half and half along with a pinch of salt. Bring the cream to a simmer, and continue to cook until the corn is softened.
5. Transfer the corn mixture to a blender, and blend on high until smooth. Then transfer the corn pure through a fine mesh strainer in a separate bowl. Set aside until the later steps.

Risotto

1. Heat a high wall pan over medium heat, add 1.5 tbsp of butter, and a drizzle with EVOO. Once hot, add the shallots. Season with a pinch of salt and cook the shallots until translucent and fragrant.
2. Add the rice and toss until combined with the oil/butter and shallots. Continue cooking until the rice begins to toast and you get a slightly nutty smell (about 3 minutes). Then deglaze the pan with the white wine.
3. Continue cooking until the rice absorbs the wine. Once absorbed, add the warm corn stock a ladle at a time, and cook, stirring occasionally, until the risotto is al dente (About 20 minutes).
4. As the risotto absorbs the broth, add another ladle. To know if the risotto absorbed all the broth, run a rubber spatula through the risotto and if the risotto makes a line, and it holds, the risotto absorbed the liquid.
5. Once al dente, add the corn puree, grilled corn, and a half a ladle of the corn broth to the risotto. Mix until combined.
6. Remove the risotto from the heat, and stir a splash of corn broth, the 2 tablespoons of cold butter and as much parm as your heart desires.
7. If the risotto looks too thick right before platting, add a few splashes of broth a few tablespoons at a time, then plate and enjoy!
8. Plate and top with some more corn puree, a drizzle of balsamic, and fresh basil.

Did you make this recipe?

Tag @cooking_with_rocco on instagram and hashtag it #