I stole this recipe for Sweet Corn Risotto from thenovicechefblog.com. This recipe is a tasty side dish for any grilled entrée. Olive oil, garlic and onion are sautéed in a skillet. Then corn and Arborio rice are cooked until the rice is toasted. Then stock is added one cup at a time until the stock is fully absorbed and the rice is tender. Grated Parmesan cheese, parsley and butter are added before serving. This recipe is delicious option to try for anyone that likes corn.

The ingredients for this recipe are: 7 tbsp butter, 2 tbsp olive oil, 3 garlic cloves, 4 large shallots, 3 cups fresh sweet corn, 1 ½ cups Arborio rice, 1 cup white wine, 5 ½ cups chicken stock, 4 oz Romano cheese or Parmesan, 4 tbsp minced parsley, salt and pepper to taste

In a large pot, over medium-high heat melt 6 tbsp butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Then add shallots and cook until wilted, about 3 minutes before adding the corn.

Next add the rice.

Cook stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2 to 3 minutes.

Then add 1 cup of chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender. Next add salt, pepper and butter.

Stir in the cheese until the cheese is melted.

Sprinkle with parsley and serve.

If you liked this recipe for Sweet Corn Risotto then you can also try Mexican Street Corn Casserole, Mexican Corn Pudding, Broccoli and Cheese Risotto or Sausage and Mushroom Risotto.

Print

Sweet Corn Risotto

This recipe is a tasty side dish for any grilled entrée. Olive oil, garlic and onion are sautéed in a skillet. Then corn and Arborio rice are cooked until the rice is toasted. Then stock is added one cup at a time until the stock is fully absorbed and the rice is tender. Grated Parmesan cheese, parsley and butter are added before serving.

Course Side Dish

Prep Time 5 minutes

Cook Time 40 minutes

Servings 6 people

Ingredients

• 7 tbsp butter divided
• 2 tbsp olive oil
• 3 garlic cloves minced
• 4 large shallots chopped
• 3 cups fresh sweet corn
• 1 ½ cups Arborio rice
• 1 cup white wine
• 5 ½ cups chicken stock
• 4 oz Romano cheese or Parmesan grated
• 4 tbsp minced parsley
• Salt and pepper to taste

Instructions

1. In a large pot, over medium-high heat melt 6 tbsp butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
2. Add the corn and Arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2 to 3 minutes.
3. Add 1 cup of chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
4. Stir in the cheese, parsley and remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately.