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
Scale
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
