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This creamy sweet corn risotto is the very definition of comfort in a bowl It is full of golden buttery rice sweet pops of corn and savory cheese bringing weeknight luxury with minimal fuss If you are after a dinner that feels special but is simple enough for any evening this recipe brings Italian flair to your table with very little fuss
The first time I made this recipe I could not stop sneaking tastes from the pot My family now asks for it at least once a month and even my picky eater loves the sweet corn throughout
Ingredients
- Unsalted butter: adds rich creaminess Use a high quality butter if you can
- Olive oil: adds flavor depth Offers healthy fats Pick one with a fresh fruity smell
- Garlic: provides a savory base Always go for firm fresh cloves
- Shallots: extra sweetness and complexity Choose small even sized bulbs
- Fresh sweet corn: brings bursts of sweetness Canned or frozen corn works well if drained and patted dry
- Arborio rice: the star for creamy risotto Thanks to high starch do not substitute
- Dry white wine: bright lift and a hit of acidity Sauvignon blanc is a great choice
- Chicken stock: develops all the savory notes Use low sodium stock for more control over seasoning
- Romano cheese: gives a salty bold finish Pecorino or parmesan are excellent swaps
- Fresh parsley: freshens up each bite Look for deep green leaves
- Salt and pepper: for perfect seasoning Use kosher salt freshly cracked pepper for best results
Step by Step Instructions
- Prepare the Base:
- Melt butter in a large nonstick pot over medium heat Add olive oil and garlic Stir until the garlic is fragrant about thirty seconds Add shallots and cook until softened and translucent about three minutes This step builds flavor so let the depth develop without rushing
- Toasting the Rice and Corn:
- Add arborio rice and corn to the pot Stir constantly letting the grains become glossy The edges will turn translucent after about six minutes which helps set the creaminess Never let the rice brown it should stay pale
- Add the Wine:
- Pour in dry white wine and stir Stir until almost all the wine is absorbed into the rice This deglazes the pan and brings in bright acidity
- Add Stock Gradually:
- Add chicken stock one cup at a time Stir gently allowing the rice to absorb each addition before the next Keep the heat medium so nothing scorches Continue this process until all stock has been incorporated and rice is tender and plump This step may take around twenty minutes and stirring helps coax out the starch
- Finish the Risotto:
- Once the rice is creamy but not mushy remove from heat Stir in romano cheese reserved butter and fresh parsley Season generously with salt and pepper Fold gently so the risotto stays luscious
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Romano cheese always puts this dish over the top for me I love grating a little extra right at the table My favorite memories are of stirring risotto with my daughter who insists on adding the cheese herself
Storage Tips
Let leftover risotto cool to room temperature before storing Place it in an airtight container and refrigerate where it will stay fresh for up to five days When reheating add a splash of stock or water to loosen it up and stir gently over low heat Microwaving in small portions works too but watch the texture
Ingredient Substitutions
If you do not have fresh corn use canned or frozen Just rinse and pat dry before adding For a vegetarian version swap the chicken stock for a rich vegetable broth Pecorino or parmesan can happily replace romano cheese No shallots Just double the garlic or use a small sweet onion
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Serving Suggestions
This risotto is wonderful with simply roasted chicken salmon or a crisp green salad I sometimes top mine with chopped chives or a handful of arugula If you want extra crunch add some crisped up prosciutto or even a few popcorn kernels for something playful
Risotto in Italian Cooking
Risotto is a beloved part of Italian home cooking celebrated for its creamy texture and adaptability While often thought of as restaurant fare in Italy it is a practical family dish Corn brings a Midwest twist but risotto itself is about patience and slow stirring memories of family meals where everyone has a task at the stove
Commonly Asked Questions
- → Can I use canned or frozen corn instead of fresh?
Yes, both canned and frozen corn work well. Just drain and rinse canned corn, or thaw and dry frozen corn before adding them in.
- → How do I achieve the creamy texture?
Constant stirring and gradually adding warm stock allows the arborio rice to release its starches, resulting in a creamy consistency.
- → What cheese can substitute romano?
Pecorino or parmigiano-reggiano are excellent alternatives if you don’t have romano on hand.
- → Is it possible to make this without wine?
You can omit wine and simply use more stock, though the flavor will be slightly different but still delicious.
- → How should I store leftovers?
Refrigerate cooled risotto in an airtight container for up to 5 days. Reheat gently in the microwave or on the stove with a splash of stock if needed.
- → Why shouldn’t I rinse the rice?
Arborio rice’s starches are essential for creaminess, so avoid rinsing to ensure your risotto turns out velvety.