Name: Sweet Corn Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 7 cups vegetable stock or broth; 1 dried bay leaf; 1 Parmesan rind (optional); Kernels from 3 ears sweet corn, 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); Kosher salt & ground black pepper, to season; 4 ounces diced pancetta

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Introduction

Sweet Corn Risotto is a creamy and comforting dish that highlights the natural sweetness of fresh corn. This recipe combines tender arborio rice with flavorful corn stock, sharp parmesan, and a crispy pancetta topping for a delicious, homey meal.

The dish is a close-up view of a creamy corn risotto with three main visible layers of texture and color. The base layer is a soft, pale yellow risotto with a creamy texture, spread evenly across the surface. Scattered on top are bright yellow roasted corn kernels adding a slightly charred texture and color contrast. Small chunks of crispy brown bacon bits are evenly mixed in and sprinkled over the top, giving a crunchy texture and rich, dark brown color. Light green fresh basil leaves are placed sparingly across the dish, adding a fresh pop of color. The entire surface is finished with light white grated Parmesan cheese and a sprinkle of coarse black pepper, creating small specks of black on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups vegetable stock or broth
1 dried bay leaf
Optional: 1 parmesan rind
3 ears sweet corn, kernels sliced off the cob and divided
4 1/2 tablespoons unsalted butter, divided
1 sweet onion, diced
3 cloves garlic, finely chopped or grated and 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 and ground black pepper, to season

Instructions

Step 1: Prepare the corn stock by adding the vegetable broth, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot over high heat. Bring to a simmer, then reduce the heat to low or medium-low to maintain a light simmer.
Step 2: While the stock simmers, begin the risotto. Melt 3 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 cloves garlic and cook for another 2-3 minutes until fragrant.
Step 3: Stir in the arborio rice and cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
Step 4: Pour in the white wine to deglaze the pot, scraping up any browned bits. Cook, stirring constantly, until the wine evaporates completely. Reduce heat to medium-low.
Step 5: Add the kernels from 2 ears of sweet corn and the diced bell pepper to the pot; stir to combine.
Step 6: Begin adding the warm corn stock one cup (or ladle) at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked through but still firm to the bite, about 20-25 minutes. You may not need to use all the broth.
Step 7: While the risotto simmers, prepare the pancetta sweet corn topping. Melt 1/2 tablespoon butter in a small skillet over medium heat. Add the pancetta and cook until it starts to render fat. Add the remaining sweet corn kernels and 1 clove of garlic, stirring occasionally, until the corn is cooked and the pancetta is crispy, about 3-4 minutes. Remove from heat and set aside.
Step 8: Once the rice reaches the desired texture, stir in the remaining 1 tablespoon butter and grated parmesan. Taste and season with additional kosher salt and black pepper as needed.
Step 9: Serve the risotto immediately, topped with the pancetta sweet corn mixture. Garnish with fresh herbs, extra parmesan, and freshly cracked black pepper if desired. Enjoy!

Tips & Variations

Use homemade or high-quality vegetable stock for a richer flavor.
For a vegetarian version, omit pancetta and add sautéed mushrooms or roasted nuts instead.
To ensure perfectly cooked arborio rice, stir frequently and add hot stock gradually to avoid sticking.
Use fresh corn when in season for maximum sweetness; frozen corn can be a good substitute if needed.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the texture. The pancetta topping is best served fresh but can be reheated separately if desired.

How to Serve

The image shows a white cutting board placed on a white marbled texture, filled with bright yellow and white corn kernels piled in the center. To the left of the kernels is a whole ear of corn, and to the right is a large knife with a black handle resting on the board. Below the corn kernels is a mound of finely chopped orange bell pepper and a whole yellow onion with dry skin near the bottom right corner. Surrounding the cutting board are several bowls and containers: a bowl filled with white grains (likely rice), another bowl containing small pinkish chunks of meat, a white bowl of grated cheese, and a small white dish holding two bay leaves. In addition, there are chunks of butter wrapped in paper, peeled garlic cloves, a small glass with light yellow liquid, and a jug with orange liquid. The overall setup is brightly lit and neatly arranged, capturing the fresh ingredients for cooking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable stock?

Yes, chicken broth works well and will add a richer flavor, but using vegetable stock keeps the dish vegetarian-friendly.

How do I know when the risotto is done?

The risotto is ready when the rice grains are tender yet still firm to the bite (al dente) and the mixture is creamy. It should take about 20-25 minutes of adding stock gradually while stirring frequently.