Sweet corn has a short season, and this risotto is one of the best arguments for using it while it lasts. Pan-roasting the kernels in butter first, until they’re golden at the edges and concentrated in flavor, takes what is already one of summer’s best ingredients and makes it better. The direct heat drives off moisture and deepens the sweetness in a way that simply stirring raw corn into risotto never achieves.
Half the corn goes into the risotto whole, for texture and the occasional burst of sweetness when you bite through a kernel. The other half gets blended with cream into a sauce that folds through the rice at the end, giving the whole bowl a creaminess that no amount of extra cheese could replicate. The result is a risotto that tastes unmistakably of corn rather than just a risotto with corn in it, which is exactly the point.
What Makes This Work
Pan-roasting the corn before it goes into the risotto is the step most recipes skip, and it’s the step that makes the most difference. Direct heat on the kernels drives off moisture and concentrates the sugars, which deepens the sweetness in a way that simply adding raw corn to risotto doesn’t achieve. Blending half the corn with cream creates a sauce that’s already sweet, already seasoned, and already the right consistency to fold into rice; it coats every grain without making the risotto heavy. The Parmigiano Reggiano cheese goes in last, adding its savory counterpoint to what would otherwise be a dish that skews sweet.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Ears corn – yellow, white or a combination
- Onion
- Arborio rice – or carnaroli rice
- White wine
- Vegetable broth – or chicken broth
- Garlic
- Cream
- Parmigiano Reggiano cheese
- Parsley
How to Make Fresh Corn Risotto
- Step 1 – Start making your risotto in your usual way or follow my method, see this post on how to make a basic risotto.
Step 2 – While the risotto is cooking, pan-roast the corn. Add tablespoon of oil or butter in a skillet and add the minced garlic and the kernels. Cook for about 10-12 minutes on a medium high heat. Stir every now and then until the kernels become sweet and slightly brown. Add salt and pepper.
- Step 3 – Transfer half of the kernels into a cup and add 1/4 cups of cream and blend until creamy.
- Step 4 – Complete the risotto by folding all the corn (blended and pan-roasted) into the rice along with Parmigiano Reggiano cheese and parsley.
- Step 5 – Taste to see whether you need salt and pepper and sprinkle with parsley.
Alternatives and Substitutes
- Instead of cream, you can use sour cream or crème fraîche or even leave it out altogether.
- Pecorino Romano cheese is a perfect alternative to Parmigiano Reggiano cheese. Cheddar cheese or Gouda cheese are fine as well. In their case the risotto will become a little heavier.
- Replace parsley with basil, chives, dill or even tarragon.
Other Summer Recipes to Try
Fresh Corn Risotto for Two
Pin Recipe Facebook Share by TextIngredients
- 2 ears corn, kernels removed
- 2 tablespoons olive oil or butter
- 1/2 onion, diced
- 3/4 cup arborio or carnaroli rice
- 1/4 cup white wine
- 1 3/4 cup vegetable broth, or chicken broth
- 1 clove garlic, minced
- 1/4 cup cream
- salt and pepper
- 1/4 cup Parmigiano Reggiano cheese, grated
- parsley, chopped
Instructions
- Heat 1 tablespoon of oil in a pan, add the chopped onions, some salt and pepper and cook until the onions are translucent. This will take about a minute. Add the rice and cook another 30 second. Deglaze with the white wine.
- Add the vegetable broth, 1/2 cup at a time stirring constantly until the liquid from the previous cup is mostly absorbed.
- While the risotto is cooking, pan-roast the corn.
- Add tablespoon of oil or butter in a skillet and add the minced garlic and the kernels. Cook for about 10-12 minutes on a medium high heat. Stir every now and then until the kernels become sweet and slightly brown. Add salt and pepper.
- Transfer half of the kernels into a cup and add 1/4 cups of cream and blend until creamy. (NOTE 1)
- Make the risotto by folding the corn (blended and pan-roasted) into the rice along with Parmigiano Reggiano cheese and parsley.
- Add salt and pepper to taste and sprinkle with parsley.
Notes
- You can skip the blending of the corn kernels, if you prefer to have all the kernels intact. You can even do without the cream, the risotto will still be delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.