Sweet Corn Risotto

by angelika on June 23, 2011

If you have been reading this blog for any length of time you will know that I adore risotto. I have at least a half dozen recipes in my repertoire depending on the season. Just a few weeks ago I made an asparagus and fava bean risotto that knocked my socks off. For Father’s day I made a sweet corn risotto, which has always been a favorite summer dish of mine. However, I made a few changes this time and I think they took this risotto to a new world, a new galaxy really. I am very excited to share with you my new culinary treasures.

Sweet Corn Risotto
2 tablespoons butter
1 yellow onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
6 cups of water 
1/2 yellow onion, quartered
3 ears of corn, 1 1/2 cups corn 
1 cup fresh grated parmesan cheese 
salt to taste, about 1 teaspoon coarse grind
chives or scallion greens for garnish
The big change that I made with this risotto is steering away from the boxed vegetable broth. If I had the time or the freezer space I would make my own, but alas I have been relying on the boxed stuff for a while. The thing about the boxed broth is that it has a very golden hue, almost orange. Usually that isn’t a big problem, but with this sweet corn risotto, the last thing I wanted was a really golden color. This time I boiled 6 cups of water with two Rapunzel vegetable bullion cubes, the one with salt. I added to this half an onion. This made a delicious broth to bathe the risotto in, with barely any additional color. It was fabulous! 
Set up a station with broth simmering in one pot, and a larger pot in front to make the risotto. Melt the butter and then add the onion. Saute the onions until they are translucent but not taking on any color. Add the rice.  Saute the rice until you see a bright white speck in the center. About two minutes. Add the wine and stir until the wine is absorbed and the alcohol smell has dissipated. Add two ladles full of broth. Stir often until the broth has absorbed. I judge this by running by spoon down the center and if I see a big moat in the middle that is not instantly filled in, I add more broth. 

Keep adding broth, one ladle at a time, stirring often until it is absorbed, until the rice is cooked al dente. This means that it tastes done, but has a definite bite in the middle. 15-20 minutes from the ladle of wine. Add the corn. It is really important to buy corn on the cob, and run your knife down the sides to release the kernels. Frozen corn will just not do. The taste is off. 

Add broth one or two more times, until you have the texture you like. I still like a hint of a bite in the middle of the rice, with an overwhelming mouth feel of creaminess. Stir in the parmesan cheese, saving a tiny bit for garnish. Salt to taste.  Plate the risotto and garnish with something green. Chives would be great, I used the green part of a scallion. If you like cracked pepper you can add some to the single servings. I did not want the dark black flecks in my creamy white dish, so I opted out this time. 
A votre santé! 

{ 1 comment… read it below or add one }

Karen August 19, 2014 at 1:52 am

Try this with pepper jack cheese next time. Nice twist on traditional.


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