It’s finally corn season, and what better way to fully enjoy summer than eating a delicious bowl of sweet corn risotto? This creamy, pale yellow risotto is speckled with chewy fresh corn kernels for pleasing consistency and taste.
Corn stock enhances the flavor of this meal, but chicken stock would still satisfy that craving if you don’t have the time to make the stock yourself. This corn risotto recipe is pleasingly light, providing a rich texture without it being heavy in the stomach.
Want to have corn risotto for dinner but your restaurant’s close sign is already up? Whip up your own using this simple recipe below.
Risotto is typically made from short-grain rice or medium-grain Italian varieties, like Arborio, Vialone, Nano, and Carnaroli. In this sweet corn risotto, we’ll be using Arborio rice.
The arborio, a pearly and spherical medium-grain rice with the highest starch content of all the Italian rice varieties, is the most often encountered rice type for risotto in the United States.
If you have access to the varieties mentioned above, feel free to experiment with the recipe.
Once cooked, the al dente rice will be bursting with sweet corn flavor thanks to the whole kernels of fresh corn added to it.
Yield: 4 servings
Cooking Time: Approximately 1 hour, 30 minutes
You can use corn stock instead of chicken stock in the recipe. To make corn stock follow the recipe below:
While it’s best to use fresh and sweet summer corn whenever possible in cooking this corn risotto dish, it can be difficult to find one if it’s not corn season. You can opt for frozen corn instead, just ensure you’ll be using corn stock instead of chicken stock so you’ll still savor that sweet corn flavor.
The recipe for this delectable comfort food might seem daunting, however, the steps are actually easy enough for home cooks to follow. Indulge in that creamy corn risotto texture all by yourself or enjoy it with your whole family.
Want to try other dishes? Check out our other rice recipes.