Sweet Corn Risotto: The Ultimate Comfort Food Recipe

Name: Sweet Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 7 cups vegetable stock or broth; 1 unit dried bay leaf; 1 unit parmesan rind (optional); 3 ears sweet corn, kernels sliced off the cob; 4.5 tablespoons unsalted butter; 1 unit sweet onion, diced; 3 cloves garlic, finely chopped or grated; 1.25 cups arborio rice; 0.5 cup dry, unoaked white wine ((e.g., Pinot Grigio)); 1 unit orange bell pepper, diced; 1 cup grated parmesan ((approx. 2 ounces)); 4 ounces diced pancetta; 0 unit Kosher salt & ground black pepper (to season)

Introduction to Sweet Corn Risotto

Sweet corn risotto is the epitome of comfort food. This creamy, hearty dish combines the natural sweetness of fresh corn with the rich flavors of parmesan and butter. Perfect for a family dinner or a special occasion, it’s a dish that warms the heart and satisfies the taste buds. Whether you’re an experienced cook or just starting out, this risotto recipe is easy to follow and incredibly rewarding!

A Personal Story Behind My Sweet Corn Risotto Journey

My love for sweet corn risotto began on a summer trip to an Italian countryside restaurant. The dish was made with fresh, local produce, and I was captivated by its creamy texture and the burst of sweetness from the corn. It reminded me of family gatherings where we would enjoy simple yet hearty meals together. Since then, I’ve made it my mission to recreate that delicious experience in my own kitchen, and it has since become a beloved recipe in my family.

What Makes This Sweet Corn Risotto Recipe Special?

This recipe stands out due to its use of fresh corn, which adds a delightful sweetness and texture that elevates the dish. The combination of arborio rice, which is essential for achieving that creamy consistency, and the savory pancetta brings a wonderful depth of flavor. Plus, the hint of white wine adds an elegant touch that pairs beautifully with the corn. It’s a dish that can be enjoyed year-round, and with some simple variations, it can easily cater to different dietary preferences.

The Full Sweet Corn Risotto Recipe

Ingredients

7 cups vegetable stock or broth
1 dried bay leaf
1 parmesan rind (optional)
3 ears sweet corn, kernels sliced off the cob & divided
4 1/2 tablespoons unsalted butter, divided
1 sweet onion, diced
3 cloves garlic, finely chopped or grated & divided
1 1/4 cups arborio rice
1/2 cup dry, unoaked white wine, such as Pinot Grigio

1 orange bell pepper, diced
1 cup grated parmesan (approx. 2 ounces)
4 ounces diced pancetta
Kosher salt & ground black pepper, to season
No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Instructions

In a large pot, combine vegetable broth, spent corn cobs, bay leaf, and parmesan rind. Bring to a simmer over high heat, then reduce to low heat to maintain a light simmer. Tip: Keeping the broth warm helps the rice cook evenly.

In a separate large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add diced onion, season with salt, and cook until softened, about 5 minutes. Add 2 cloves of garlic and cook for an additional 2-3 minutes. Tip: Stir occasionally to prevent the garlic from burning.
Stir in arborio rice and toast for 2-3 minutes to enhance the flavor.
Deglaze the pot with white wine, scraping up any browned bits. Add corn kernels from 2 ears and bell pepper. Reduce heat to medium-low.

Begin adding warm corn stock to the risotto, 1 cup at a time, stirring until absorbed. Taste for doneness after 15 minutes. Continue adding stock until the rice is creamy and al dente, about 20-25 minutes. Tip: The risotto should have a creamy consistency, not too dry or too soupy.
In a skillet, melt 1/2 tablespoon of butter. Add pancetta, remaining corn kernels, and garlic. Cook until corn is tender and pancetta is crispy. Set aside.
Once the risotto is cooked, stir in remaining butter and grated parmesan. Season with salt and pepper to taste.

Serve the sweet corn risotto topped with the pancetta sweet corn mixture, fresh herbs, extra parmesan, and cracked black pepper. Tip: Fresh herbs like basil or chives can enhance the flavor even more!

Serving Suggestions and Variations for Sweet Corn Risotto

This sweet corn risotto pairs wonderfully with a side salad or grilled vegetables. For a vegetarian option, simply omit the pancetta and use vegetable broth. You can also add fresh herbs like basil or chives for extra flavor. If you want to elevate it further, consider topping it with sautéed mushrooms or a drizzle of truffle oil for a gourmet touch. Leftovers can be reheated and enjoyed the next day, making it a great meal prep option!

Frequently Asked Questions About Sweet Corn Risotto

Can I make risotto ahead of time? While risotto is best served fresh, you can prepare it ahead of time and reheat gently. Just add a bit more broth to loosen it up again.

What can I substitute for arborio rice? If you can’t find arborio rice, you can use Carnaroli or Vialone Nano rice, which also have a high starch content for creaminess.

How do I store leftovers? Store any leftover risotto in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth.