Creamy Corn Risotto with Parmesan Recipe

Introduction

Corn risotto is a creamy, comforting dish that brings the natural sweetness of fresh corn to a classic Italian favorite. This recipe is perfect for using seasonal corn and creating a rich, flavorful meal that feels both indulgent and fresh.

Ingredients

• 3 corn cobs
• ½ small sweet onion
• 3 Tbsp salted butter, divided
• 1 ½ cups arborio rice
• ¼ cup white wine*
• 5 cups vegetable broth
• ½ cup shredded Parmesan cheese

Instructions

1. Step 1: Cut the corn kernels from the cobs and chop the bare cobs in half. Dice the onion and gather the white wine, butter, arborio rice, and Parmesan cheese.
2. Step 2: Add the bare corn cobs and vegetable broth to a pot and bring to a simmer over low heat while you prepare the risotto.
3. Step 3: Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and cook until it becomes glossy and soft.
4. Step 4: Add the arborio rice to the skillet with the butter and onion, toasting it for 1-2 minutes until slightly translucent around the edges.
5. Step 5: Stir in the fresh corn kernels and cook for an additional minute to combine the flavors.
6. Step 6: Pour in the white wine and cook down until mostly evaporated.
7. Step 7: Begin adding the hot corn-infused vegetable broth one ladle at a time, stirring constantly. Wait until about 75% of the liquid is absorbed before adding the next ladle. Continue this process until all broth is used and the risotto is creamy and tender, about 20 minutes.
8. Step 8: Remove the bare cobs from the simmering broth. Stir in the remaining tablespoon of butter and the shredded Parmesan cheese until melted and well combined.
9. Step 9: Serve immediately, optionally garnished with fresh parsley or herbs of your choice.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream or mascarpone cheese at the end.
• Use fresh seasonal corn for the best sweetness; frozen corn can be used if fresh is unavailable.
• Feel free to swap vegetable broth with chicken broth for a richer flavor if not vegetarian.
• Add fresh herbs like thyme or basil during cooking for added depth.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently in a pan, stirring frequently to regain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well when fresh corn is not in season. Add it during the same step when adding fresh kernels.

Do I have to use white wine in the risotto?

White wine adds acidity and depth, but you can substitute with additional broth or a splash of lemon juice if you prefer to omit alcohol.

Creamy Corn Risotto with Parmesan Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

A creamy and delicious Corn Risotto made with fresh corn, arborio rice, white wine, and Parmesan cheese. This comforting Italian-inspired dish combines sweet corn flavor with the traditional creamy texture of risotto, perfect for a satisfying meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 3 corn cobs
• ½ small sweet onion

Dairy

• 3 Tbsp salted butter, divided
• ½ cup shredded Parmesan cheese

Pantry

• 1 ½ cups arborio rice
• ¼ cup white wine
• 5 cups vegetable broth

Instructions

1. Prepare Ingredients: Cut the corn kernels off the 3 corn cobs and set aside. Chop the bare corn cobs in half. Dice the sweet onion. Gather the white wine, shredded Parmesan cheese, butter, and arborio rice for use.
2. Simmer Broth: Add the chopped bare corn cobs to a pot with the vegetable broth and bring to a low simmer over medium-low heat. Let it infuse while you prepare the risotto.
3. Sauté Onion: In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until it becomes translucent and glossy, about 3-4 minutes.
4. Toast Rice: Add the arborio rice to the sautéed onions in the skillet. Stir continuously and toast the rice for 1 to 2 minutes until the edges become slightly translucent.
5. Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute to incorporate their flavor with the rice.
6. Deglaze with Wine: Pour in the white wine and cook down while stirring, letting the alcohol evaporate and the flavors meld with the rice.
7. Cook Risotto: Start ladling the warm corn-infused vegetable broth into the rice mixture one ladle at a time. Stir constantly and wait until about 75% of the broth is absorbed before adding the next ladle. Continue this process until all the broth is fully absorbed and the rice is tender and creamy; this should take about 20 minutes.
8. Finish and Serve: Stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese until melted and fully combined. Serve immediately, optionally garnished with fresh parsley or herbs of choice.

Notes

• Using fresh corn cobs to infuse the broth adds extra sweetness and depth to the risotto.
• Stirring constantly and adding broth gradually is key to achieving the creamy texture of risotto.
• Substitute white wine with additional vegetable broth if you prefer a non-alcoholic version.
• For a richer flavor, consider finishing with a splash of heavy cream or extra Parmesan cheese.
• Serve risotto immediately to enjoy its creamy texture; it does not reheat well.

Keywords: Corn Risotto, Arborio Rice, Parmesan Cheese, Italian Recipe, Creamy Risotto, Vegetarian Risotto