This might be the creamiest, most comforting dish you'll try this season: the Creamy Corn Risotto with Crispy Prosciutto Recipe is a beautiful balance of silky texture and savory crunch that I just can’t get enough of. Let me walk you through it!
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Why You'll Love This Recipe
I remember the first time I made this Creamy Corn Risotto with Crispy Prosciutto Recipe — the kitchen smelled incredible, and every bite was like a little celebration of flavors. It’s one of those dishes that feels fancy but comes together without any fuss.
- Perfect texture combo: The velvety risotto contrasted with crispy prosciutto makes every bite exciting.
- Fresh corn flavor in every spoonful: We infuse the stock and blend corn kernels to really boost that sweet, summery taste.
- Elegant yet easy enough for weeknights: You don’t have to be a pro to get this smooth, cheesy risotto right.
- Flexible and customizable: Whether you swap prosciutto for pancetta or use veggie broth, it adapts beautifully without losing charm.
Ingredients & Why They Work
Each ingredient in this Creamy Corn Risotto with Crispy Prosciutto Recipe plays a starring role. The fresh corn adds sweetness and texture, while the prosciutto delivers that irresistible crispy saltiness. I love using arborio rice because its starch is what makes the risotto so creamy without any cream added. Plus, the white wine brings a subtle acidity that brightens the whole dish.
- Fresh sweet corn: The star ingredient that brings natural sweetness and crunch; don't skip the step of simmering the cobs with the broth for flavor infusion.
- Chicken stock or broth: Keeps the risotto moist and adds depth; use homemade or good-quality store-bought for best results.
- Prosciutto: Adds crispy texture and salty richness; baking it until crisp is a game-changer.
- Unsalted butter: For richness and silkiness without overpowering flavors.
- Shallot & garlic: Their mild sweetness and aroma are the base for the risotto's flavor.
- Fresh thyme: A subtle herbal note that complements the sweetness of corn perfectly.
- Arborio rice: The magic grain for risotto — creamy absorbency but with a bite.
- White wine (Sauvignon Blanc): Helps deglaze and add acidity for balance.
- Parmesan cheese: For a nutty, savory finish that melts smoothly into the risotto.
- Chopped chives or basil: Fresh herbs to brighten your final presentation.
- Salt and pepper: Essential to season to taste and bring all flavors together.
Make It Your Way
One of the things I love most about this Creamy Corn Risotto with Crispy Prosciutto Recipe is how easy it is to personalize. You can tweak it depending on what you have or what kind of flavor profile you want to highlight.
- Variation: If you’re not a prosciutto fan or want to change things up, try sautéing diced pancetta for a smoky alternative — it's a twist I often make, especially in cooler months.
- Vegetarian option: Use vegetable broth and swap prosciutto for grilled mushrooms or crispy fried sage to keep the dish full of umami without the meat.
- Seasonal tweaks: In the fall, I add a handful of chopped fresh herbs like tarragon or parsley for an extra fresh note.
Step-by-Step: How I Make Creamy Corn Risotto with Crispy Prosciutto Recipe
Step 1: Prep and Infuse the Broth
Start by cutting the kernels off the fresh corn cobs — don’t throw those cobs away just yet! I always toss them into the chicken stock, then simmer on low. This step is crucial because it gives the stock that gentle corn sweetness that’s the backbone of this risotto’s flavor. Keep the broth warm, so it’s ready to ladle in when you start cooking the rice.
Step 2: Crisp the Prosciutto
While the broth simmers, lay your prosciutto slices on a parchment-lined baking sheet, then bake at 400°F for about 15 minutes until they’re perfectly crisp. The smell of that salty goodness baking away is one of my favorite kitchen moments. Once done, set aside on paper towels to drain any excess fat.
Step 3: Sauté Corn Kernels
Heat a skillet and sauté most of the corn kernels just until they get a little char — it takes only a few minutes. I reserve about a cup of those kernels to blend with some stock, which creates that gorgeous golden liquid base to cook the rice in. The rest of the sautéed corn will add texture straight into the risotto later.
Step 4: Toast Aromatics and Rice
Melt butter in a deep pan, then add minced shallots and garlic, cooking gently until fragrant and translucent. Toss in the arborio rice and thyme, stirring so the grains get lightly toasted — this extra step builds flavor. Pour in the white wine and stir until it’s mostly evaporated; this gives the risotto a lovely brightness.
Step 5: The Art of Risotto Cooking
This is where patience and a wooden spoon are your best friends. Add the warm chicken stock two ladles at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more. This gradual process releases rice starch, creating the risotto’s famously creamy texture. After a couple of ladles, start incorporating the golden corn liquid base you made earlier, continuing the same ladle-stir-wait ritual. If it thickens too quickly, keep some warm stock nearby to add.
Step 6: Finish Off the Risotto
Once the rice is tender but still with a gentle bite, stir in the sautéed corn kernels. Then, turn off the heat and fold in a generous handful of freshly grated parmesan cheese — this gives the dish that dreamy creamy finish. Season with salt and pepper to taste.
Step 7: Plate and Garnish
Spoon the risotto onto plates or into bowls, then sprinkle with crispy prosciutto shards, extra sautéed corn, and fresh herbs like chives or basil. If you’re feeling indulgent, add a little more parmesan on top. This final hit of freshness and crunch is what brings the dish alive!
Top Tip
After making this recipe multiple times, I’ve learned a few things that really elevate the final dish and save you from common pitfalls.
- Warm broth is essential: Adding cold stock shocks the rice and stops it from cooking evenly, so keep the broth warm on a low simmer throughout.
- Stir, but don’t over-stir: Constant stirring releases starch and creates creaminess, but gentle, consistent movement works best — frantic stirring can sometimes break the grains apart.
- Crisp prosciutto separately: Baking prosciutto separately ensures it stays crunchy — sautéing in the pan with the rice won’t give you that delightful snap.
- Don’t rinse your arborio: The surface starch is what perks the creaminess, so trust the process and skip rinsing.
How to Serve Creamy Corn Risotto with Crispy Prosciutto Recipe
Garnishes
I love topping this risotto with extra parmesan and fresh herbs—chives especially, because they add a mild oniony punch that balances the rich creaminess. Sometimes I throw on a few microgreens for color and a little fresh bite. And don’t forget those crispy prosciutto shards; they’re the crowning glory!
Side Dishes
On the side, something light and crisp complements the richness — a simple arugula salad with lemon vinaigrette or roasted asparagus are my go-to pairings. If you want to keep it cozy, garlic bread or a crusty baguette makes a lovely addition to soak up any leftover sauce.
Creative Ways to Present
For holiday dinners or special occasions, I like to serve the risotto in individual shallow bowls, topped with a nest of crispy prosciutto and a sprinkle of edible flowers or finely chopped fresh basil for an elegant touch. You can even hollow out mini pumpkins to serve this dish in fall — it’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the fridge for up to three days. Risotto always thickens as it cools, but no worries — reheating brings it back to life.
Freezing
Freezing risotto isn’t my favorite option because it can change the texture a bit, but it’s doable in a pinch. When I’ve frozen it, I recommend thawing overnight in the fridge before reheating to reduce mushiness.
Reheating
I reheat leftovers gently on the stovetop with a splash of warm stock or water to loosen it up. Stir every couple of minutes until warm and creamy again. Microwaving works too; just add a little liquid and heat in short intervals, stirring in between.
Frequently Asked Questions:
Absolutely! Fresh corn adds the best flavor and texture, but if fresh isn’t available, frozen or canned corn works just fine. Just thaw or drain well and adjust the sautéing time to avoid over-softening.
While white wine adds brightness and depth, you can skip it or substitute it with extra broth if you prefer. The risotto will still be delicious and creamy without it.
The rice should be tender with a slight bite in the center — al dente, essentially — and the consistency should be creamy but not soupy or dry. It takes about 18-20 minutes of slow cooking with gradual stock addition.
Yes! Use vegetable broth instead of chicken stock and swap crispy prosciutto for roasted mushrooms, grilled zucchini, or fried sage. For vegan, substitute the butter with olive oil and use nutritional yeast or a plant-based parmesan alternative.
Final Thoughts
This Creamy Corn Risotto with Crispy Prosciutto Recipe is such a rewarding dish —totally luxurious yet approachable. I always feel like I’m treating myself (and my guests) whenever I make it. If you’re looking for a comforting meal that’s packed with flavor and texture, give this recipe a try. Trust me, you’ll enjoy every creamy, crunchy bite!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy and flavorful Corn Risotto features fresh corn infused chicken stock, sautéed corn kernels, and crispy prosciutto, all enriched with Parmesan cheese and fresh herbs. A perfect comforting dish with a luxurious texture and delightful corn essence.
Ingredients
Broth and Stock
- 8 cups chicken stock or broth
- 4 ears fresh sweet corn (kernels and cobs separated)
Risotto
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- ½ cup white wine (Sauvignon Blanc recommended)
- 1 cup freshly grated parmesan cheese plus more for garnish
- Salt and pepper to taste
Toppings
- 4 ounces prosciutto
- Chopped chives or basil for garnish
Instructions
- Prepare Corn Kernels and Broth: Cut the corn kernels off the 4 ears of fresh sweet corn and set aside. Do not discard the spent cobs. In a large pot, bring the chicken stock and the spent corn cobs to a low simmer to infuse the broth with corn flavor. Keep the broth warm for later use.
- Crisp the Prosciutto: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lay the prosciutto flat in a single layer. Bake for about 15 minutes or until crispy. Remove and set aside.
- Sauté Corn Kernels: In a medium skillet, sauté the corn kernels for a few minutes until slightly charred. Reserve 1 cup of the sautéed corn for blending, and also some extra for garnish. Set the rest aside for later addition.
- Make the Golden Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with about 3 cups of the warm infused chicken stock until smooth. Set this golden corn liquid base aside for cooking the risotto.
- Start the Risotto Base: In a deep pan, melt the unsalted butter. Add the minced shallots and garlic and sauté until translucent and fragrant. Add the arborio rice and fresh thyme, toasting the rice for a few seconds until fragrant.
- Deglaze: Pour in the white wine and cook until it has reduced and mostly absorbed into the rice.
- Cook Risotto with Stock: Add warm chicken stock to the rice about 2 ladles at a time, stirring constantly with a wooden spoon. Wait until the liquid is almost absorbed before adding more. Repeat this process approximately 3 times, allowing the rice to release starch for creaminess.
- Add the Golden Corn Liquid Base: Gradually stir in the prepared golden corn liquid base in about 2 ladles at a time, continuing to stir constantly until creamy. Repeat several times until the liquid is almost absorbed. Continue with additional warm stock if needed for desired creaminess.
- Combine Corn Kernels and Cheese: Stir in the sautéed corn kernels. Then, off the heat, add the freshly grated parmesan cheese and stir until the risotto is creamy and well combined.
- Garnish and Serve: Plate the risotto and top with crispy prosciutto, additional corn kernels, chopped chives or fresh basil, and extra parmesan cheese. Serve immediately and enjoy!
Notes
- Substitute pancetta for prosciutto by sautéing cubed pancetta until golden and crispy.
- Use warm stock throughout the cooking process to ensure the arborio rice cooks properly and evenly.
- Stir constantly to release the rice starch, creating the creamy texture essential to risotto.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of stock or water to loosen the risotto and heat on the stovetop for 5 to 6 minutes stirring frequently, or microwave for 2 minutes until warm.
- Vegetable broth can be used as a substitute for chicken stock for a vegetarian option.
- Canned or frozen corn can replace fresh corn if necessary with slightly adjusted cooking times.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 50 mg
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