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Sweet Corn Risotto Recipe

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★★★★★

4.5 from 146 reviews

This Sweet Corn Risotto is a creamy, comforting dish showcasing the natural sweetness of fresh corn combined with savory pancetta and sharp Parmesan. Made by simmering arborio rice in a flavorful vegetable and corn stock, then topped with a crispy pancetta and corn mixture, this risotto balances rich, buttery flavors with fresh vegetables and aromatic garlic and onions. Perfect as a main course or elegant side, this recipe delivers a perfect al dente bite with a luxurious, creamy texture.

Ingredients

Scale

For the Corn Stock and Risotto:

  • 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

For the Pancetta Sweet Corn Topping:

  • 4 ounces diced pancetta

Instructions

  1. Prepare the corn stock: Add the vegetable broth, spent corn cobs, bay leaf, and optional Parmesan rind to a large pot over high heat. Bring to a simmer, then reduce heat to low or medium-low to maintain a gentle simmer for flavor infusion throughout cooking.
  2. Cook the aromatics: While the stock comes to a simmer, melt 3 tablespoons butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add 2 cloves garlic and cook until fragrant, about 2-3 minutes.
  3. Toast the arborio rice: Stir in the arborio rice with the onions and garlic. Cook, stirring occasionally, for 2-3 minutes until the rice is lightly toasted but not browned.
  4. Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any bits stuck to the bottom. Cook while stirring until the wine completely evaporates. Reduce heat to medium-low.
  5. Add vegetables and stock: Stir in kernels from 2 ears of sweet corn and diced bell pepper. Begin adding the warm corn stock ladle by ladle (about 1 cup at a time), stirring frequently and allowing the rice to absorb the liquid between additions. Continue this process for 20-25 minutes until the rice is creamy and cooked al dente. You may not need all of the broth.
  6. Prepare pancetta sweet corn topping: While risotto simmers, melt 1/2 tablespoon remaining butter in a small skillet. Add diced pancetta and cook until it starts to render fat. Add the remaining sweet corn kernels and 1 clove garlic, cooking together until corn is tender and pancetta crispy, about 3-4 minutes. Remove from heat and set aside.
  7. Finish the risotto: Once rice is perfectly al dente and creamy, stir in the remaining 1 tablespoon butter and grated Parmesan cheese. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
  8. Serve: Spoon the risotto onto plates or bowls. Top generously with the pancetta sweet corn mixture, fresh herbs if desired, extra Parmesan, and freshly cracked black pepper. Serve immediately and enjoy the creamy, flavorful dish.

Notes

  • For best results, use fresh sweet corn and high-quality arborio rice to achieve the perfect creamy texture.
  • The Parmesan rind adds a deep, savory flavor to the stock but can be omitted for a vegetarian version.
  • If you prefer a vegetarian option, omit the pancetta or substitute with crispy sautéed mushrooms.
  • Keep the corn stock warm throughout cooking to help the rice cook evenly and maintain temperature.
  • Stirring frequently while adding stock encourages the creamy release of starch characteristic of risotto.
  • White wine can be substituted with additional vegetable stock if you avoid alcohol.

Keywords: sweet corn risotto, Italian risotto, creamy risotto recipe, vegetarian risotto, pancetta topping, fresh corn recipe

Find it online: https://liamjayne.com/sweet-corn-risotto-recipe/