Ingredients
For the Risotto:
1 ½ cups Arborio rice
4–5 ears of fresh sweet corn (or 3 cups frozen sweet corn)
6–8 cups low-sodium vegetable broth
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 tbsp fresh thyme, chopped (or other fresh herbs like parsley or basil)
½ cup grated Parmesan cheese, plus extra for serving
2 tbsp heavy cream (optional, for extra richness)
Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Corn: Shuck the corn and cut the kernels off the cob. Set aside 1 ½ cups of whole kernels. Puree the remaining kernels in a food processor or blender until coarsely pureed.
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Warm the Broth: Heat the vegetable broth in a separate saucepan over low heat, keeping it simmering gently while you prepare the risotto.
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Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add garlic and thyme, cooking for another minute until fragrant.
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Toast the Rice: Add Arborio rice to the pot and stir for 2-3 minutes, allowing the rice to lightly toast and become translucent around the edges.
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Add Broth Gradually: Begin adding the simmering broth one ladleful at a time, stirring constantly. Wait until each addition is absorbed before adding more, continuing for 20-25 minutes.
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Incorporate Corn Puree: After 10-15 minutes, once the risotto starts to become creamy, stir in the corn puree. Continue adding broth and cooking until the rice is al dente.
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Add Whole Corn Kernels: About 5 minutes before the risotto is done, stir in the reserved whole corn kernels.
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Mantecatura (Finish the Risotto): Remove the pot from heat. Stir in the remaining butter, Parmesan cheese, and optional heavy cream. Stir vigorously to create a smooth, glossy texture.
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Season and Serve: Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with extra Parmesan and thyme.
Notes
Storage: Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze risotto for up to 1 month. Let it cool before transferring to a freezer-safe container. Reheat by thawing overnight in the fridge and adding a splash of broth or water when reheating.
Vegan Version: Substitute Parmesan and butter with vegan butter and nutritional yeast for a plant-based version.
Cheese Swap: Use Pecorino Romano for a sharper flavor instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Comfort Food, Italian
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian