Summer Corn Risotto is a lighter version of what can often be thought of as a rich winter dish. But this recipe is all about summer. Stop by the Market and pick up fresh corn on the cob, cutting the corn from the cobs to add to the partially cooked risotto. Finish the risotto with butter, parmesan cheese, and cream. Serve as a light supper or add grilled chicken for a more robust meal.
- 4-5 cups unsalted chicken stock
- 3 tablespoons olive oil
- 1/4 cup finely chopped shallot
- 1 cup arborio rice
- 1/4 cup white wine
- 1 teaspoon kosher salt
- pinch of white pepper
- 3 tablespoons unsalted butter
- 1 1/2 cups fresh corn, cut from the cob
- 1 cup grated parmesan cheese
- 1/4 cup heavy cream
- chopped fresh herbs – basil and/or parsley
Warm the stock in a saucepan over low heat. Maintain at a low temperature.
Working with a wide saucepan with deep sides over medium heat, add the oil to the pan. Add the chopped shallot, stirring for 2 minutes to soften. Add in the arborio rice, stirring to coat the grain in oil. Cook until the rice is somewhat translucent with a tiny white dot in the center of the grain. This should take 4-5 minutes. Add in the wine, stirring until the wine is absorbed by the rice.
Begin adding the warm stock 1 cup at a time, stirring frequently. Wait until the stock is almost completely absorbed before adding another ladle of stock. Continue adding the stock, stirring nearly the entire time.
About 12-15 minutes into the process, remove a few grains of rice to test for doneness. Most likely, it still needs about 5-6 more minutes to cook. The grain should still be somewhat dry at this point.
Continue adding additional stock and stir in the salt and pepper. Taste again for doneness. When the rice is almost tender to the bite and looks creamy, stir in the butter and the fresh corn. The corn will warm through cooking for just a few additional minutes. Taste for seasoning, adding more salt as needed. Turn off the heat, stir in the parmesan cheese and cream. Add a bit more stock if the risotto looks too tight. The texture should be creamy and just a bit loose. Sprinkle with fresh herbs. Serve immediately.
Featured Market Ingredients
Carfagna’s Olive Oil
Arborio Risotto Rice
Fresh Corn on the Cob
Fresh Basil and Parsley
Parmesan Cheese
Heavy Cream