Sweet Corn Creamy Risotto (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 tablespoons unsalted butter
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
2 shallots, finely chopped
05 -
2 cups fresh sweet corn kernels or drained canned corn
06 -
1.5 cups arborio rice
07 -
120 ml dry white wine (such as sauvignon blanc)
08 -
950 ml low-sodium chicken stock
09 -
80 grams grated romano cheese
10 -
2 tablespoons finely chopped fresh parsley
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Melt 6 tablespoons of unsalted butter in a large non-stick pot over medium-high heat. Add olive oil and minced garlic. Stir and cook for 30 seconds until fragrant. Add shallots, sauté for 3 minutes or until softened.
02 -
Add arborio rice and sweet corn kernels to the pot. Stir continuously for 6 minutes until the edges of the rice become translucent, without allowing the rice to brown.
03 -
Pour in the dry white wine and stir constantly. Cook for 2-3 minutes until the wine is almost completely absorbed.
04 -
Add 1 cup of chicken stock and stir until absorbed. Continue adding stock, one cup at a time, stirring regularly and allowing each addition to absorb before adding more. Repeat until the rice is creamy and tender.
05 -
Remove the pot from heat. Gently fold in the grated romano cheese, fresh parsley, and remaining butter. Season with salt and freshly ground black pepper to taste. Serve immediately for best texture.
# Helpful Notes:
01 -
Using a non-stick pot helps prevent the rice from sticking and burning.
02 -
Ensure all ingredients are at room temperature for even cooking and optimal results.
03 -
Do not rinse arborio rice; its starch creates essential creaminess in risotto.
04 -
Room temperature stock and wine incorporate more easily and prevent shocking the rice.
05 -
Risotto is not suitable for freezing as the rice loses texture and the sauce separates upon thawing.