Sweet Corn Creamy Risotto (Print Version)
Creamy Arborio rice with sweet corn, thyme, and Parmesan—rich, satisfying, and full of summer flavor.
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups Arborio rice
02 -
3 cups fresh corn kernels or thawed frozen corn kernels
03 -
6 to 8 cups low-sodium vegetable broth
→ Aromatics and Fats
04 -
1 medium yellow onion, finely chopped
05 -
2 garlic cloves, minced
06 -
4 tablespoons unsalted butter
07 -
2 tablespoons olive oil
→ Flavorings and Finish
08 -
1/2 cup dry white wine (optional)
09 -
1/2 cup grated Parmesan cheese
10 -
1 tablespoon chopped fresh thyme or other fresh herbs
11 -
Salt and black pepper, to taste
12 -
2 tablespoons heavy cream (optional)
# Steps:
01 -
If using fresh corn, blend half the kernels into a smooth puree and set aside. Leave the remaining kernels whole.
02 -
Transfer the vegetable broth to a saucepan and keep it at a gentle simmer throughout the cooking process.
03 -
In a large heavy-bottomed pot, melt 2 tablespoons butter with the olive oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes until translucent and softened.
04 -
Stir in the minced garlic and chopped thyme, cooking for 1 minute until fragrant.
05 -
Add the Arborio rice to the pot and cook, stirring frequently, for 2 to 3 minutes until the grains are coated and the edges appear translucent.
06 -
Pour in the dry white wine, if using, and allow it to simmer until mostly absorbed by the rice.
07 -
Add hot vegetable broth one ladle at a time, stirring continuously and letting the liquid absorb before adding each subsequent addition.
08 -
After the risotto has cooked for 10 to 15 minutes, stir in the corn puree to combine with the rice.
09 -
Continue adding broth and stirring until the rice is al dente, about 20 to 25 minutes total. During the last 5 minutes of cooking, add the remaining whole corn kernels.
10 -
Remove the pot from the heat. Stir in the remaining 2 tablespoons butter, grated Parmesan cheese, and heavy cream if desired. Adjust seasoning with salt and black pepper.
11 -
Dish risotto immediately and garnish with additional Parmesan cheese and fresh herbs as desired.
# Notes:
01 -
Continuously stirring the risotto yields a creamy texture from released starches.