Description
This creamy Corn Risotto is a delightful dish featuring fresh sweet corn, aromatic chicken stock infused with corn cobs, and crispy prosciutto for a perfect balance of texture and flavor. Rich with parmesan cheese and fresh herbs, it makes an elegant yet comforting meal that is sure to impress.
Ingredients
Scale
Broth & Vegetables
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth, plus more as needed
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
Risotto
- 1 ½ cups arborio rice (do not rinse)
- ½ cup white wine (Sauvignon Blanc recommended)
- 4 tablespoons unsalted butter
- 1 cup freshly grated parmesan cheese, plus more for garnish
Protein & Garnish
- 4 ounces prosciutto
- Chopped chives or basil for garnish
- Salt and pepper, to taste
Instructions
- Prepare Corn: Cut the kernels off 4 ears of fresh sweet corn and set aside. Keep the spent cobs for broth infusion later.
- Infuse Broth: In a large pot, combine 8 cups chicken stock with the spent corn cobs and bring to a low simmer to infuse aromatic corn flavor. Keep warm.
- Crisp Prosciutto: Preheat oven to 400 degrees F. Lay the prosciutto flat on a parchment-lined baking sheet and bake for about 15 minutes until crispy. 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 extra corn for garnish; set the rest aside.
- Make Corn Liquid Base: Blend the reserved 1 cup sautéed corn with about 3 cups of warm infused stock until smooth to create a golden corn liquid base. Set this aside.
- Sauté Aromatics & Toast Rice: In a deep pan, melt butter and sauté minced shallots and garlic until fragrant. Add arborio rice and thyme, toasting the rice for a few seconds. Deglaze with white wine and cook until reduced.
- Cook Risotto with Stock: Gradually add warm chicken stock 2 ladles at a time, stirring constantly until almost absorbed before adding more. Repeat 3 times to release starch and achieve creaminess.
- Add Corn Liquid Base: Stir in the golden corn liquid base 2 ladles at a time, stirring constantly until creamy and almost fully absorbed. Add more stock and continue stirring if needed until risotto is creamy.
- Finish Risotto: Stir in the sautéed corn kernels. Remove from heat and incorporate freshly grated parmesan cheese until creamy.
- Serve: Plate the risotto and top with crispy prosciutto, additional corn kernels, chopped chives or basil, and extra parmesan cheese. Enjoy warm.
Notes
- For a different savory note, substitute prosciutto with sautéed pancetta cubes until golden and crispy.
- Always use warm stock when adding to rice to ensure even cooking and proper texture.
- Constant stirring helps release the rice’s starch creating the signature creamy texture of risotto.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by adding stock or water and warming on the stovetop for 5-6 minutes while stirring, or microwave for 2 minutes until hot.
- Vegetable broth can be used instead of chicken stock for a vegetarian version.
- Canned or frozen corn kernels can be substituted if fresh corn is unavailable.
- Variations include using bacon, grilled shrimp, or scallops instead of prosciutto for added proteins and flavors.
