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Sweet Corn Risotto Recipe

Sweet Corn Risotto Recipe
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★★★★★

4.9 from 10 reviews

Indulge in the creamy and comforting goodness of Sweet Corn Risotto, a classic Italian dish elevated with the sweetness of fresh corn kernels and the rich creaminess of Arborio rice. This recipe combines the earthy flavors of thyme, the savory depth of Parmesan cheese, and the aromatic touch of garlic and onion for a truly satisfying meal.

Ingredients

Arborio Rice (1 ½ cups):

Arborio rice is the quintessential choice for risotto…

Fresh Sweet Corn Kernels (from 4-5 ears, or 3 cups frozen):

The star of the show, sweet corn…

Vegetable Broth (6-8 cups, low sodium):

Broth is the lifeblood of risotto…

Yellow Onion (1 medium, finely chopped):

Onion forms the aromatic base of the risotto…

Garlic (2 cloves, minced):

Garlic is another essential aromatic…

Dry White Wine (½ cup, optional):

White wine adds acidity and complexity…

Butter (4 tablespoons, unsalted):

Butter is used at two stages in risotto making…

Olive Oil (2 tablespoons, extra virgin):

Olive oil is used alongside butter to sauté the onion and garlic…

Parmesan Cheese (½ cup, grated, plus extra for serving):

Parmesan cheese adds a salty, umami, and nutty flavor…

Fresh Thyme (1 tablespoon, chopped) or other fresh herbs (optional):

Fresh herbs add a bright, aromatic lift to the risotto…

Salt and Freshly Ground Black Pepper:

Essential seasonings to enhance all the flavors…

Heavy Cream (2 tablespoons, optional):

A touch of heavy cream at the very end is optional…

Instructions

  1. Prepare the Corn: If using fresh corn, shuck the ears and cut the kernels off the cob…
  2. Warm the Broth: In a saucepan, heat the vegetable broth over low heat…
  3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat…
  4. Add Garlic and Thyme: Add the minced garlic and chopped fresh thyme to the pot and cook for another minute…
  5. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the grains are translucent around the edges and slightly toasted…
  6. Deglaze with White Wine (Optional): If using white wine, pour it into the pot and stir continuously until it is completely absorbed by the rice…
  7. Begin Adding Broth: Add one ladleful (about ½ cup) of the hot vegetable broth to the rice, stirring constantly until the liquid is completely absorbed…
  8. Incorporate Corn Puree: After about 10-15 minutes of adding broth, when the risotto is starting to become creamy, stir in the pureed corn…
  9. Add Corn Kernels: Continue adding broth, one ladleful at a time, stirring constantly, until the rice is cooked al dente – tender to the bite but with a slight firmness in the center…
  10. Check for Doneness: To check if the risotto is done, the rice should be creamy and tender, but still have a slight bite in the center (al dente)…
  11. Mantecare (Creaming Stage): Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese…
  12. Season and Serve Immediately: Taste the risotto and season with salt and freshly ground black pepper to taste…

Notes

  • For a vegetarian version, ensure the Parmesan cheese is made with vegetable rennet.
  • To make a corn cob broth, simmer corn cobs in water with aromatics for added flavor.
  • Experiment with different herbs like basil or chives for varied flavor profiles.

Nutrition

Keywords: Sweet Corn Risotto, Corn Risotto Recipe, Creamy Risotto, Vegetarian Risotto, Italian Recipe

Find it online: https://frommamamaya.com/sweet-corn-risotto-recipe/