Creamy Corn Risotto with Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute to incorporate their flavor with the rice.
- Deglaze with Wine: Pour in the white wine and cook down while stirring, letting the alcohol evaporate and the flavors meld with the rice.
- 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.
- 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
