California Sweet Corn Risotto with Parmesan

This creamy sweet corn risotto pairs fresh corn with Arborio rice, white wine, Parmesan, and butter for a perfect side to grilled dishes.

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Prep Time 5

Cook Time 40

Total Time 45

Servings: 1

Course: Side Dishes

Cuisine: Italian

Calories: 545

For the Risotto

7 tablespoons unsalted butter divided; 6 tablespoons for cooking and 1 tablespoon for finishing
2 tablespoons California extra-virgin olive oil
3 cloves garlic, minced
4 large shallots, finely diced
3 cups fresh sweet corn kernels from about 4 ears; frozen thawed corn also works
1 ½ cups Arborio rice about 10 oz / 285 g
1 cup dry white wine like California Sauvignon Blanc
5 ½ cups chicken stock kept warm; use low-sodium if preferred
4 ounces grated Parmesan or Romano cheese
4 tablespoons minced fresh parsley
to taste salt and freshly ground black pepper

In a large Dutch oven or heavy pot over medium-high heat, melt 6 tablespoons of the butter. Add the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the shallots and cook until softened and translucent, about 3 minutes.
Add the corn and Arborio rice. Stir constantly until the rice looks toasted at the edges and the corn is bright, about 6 minutes. Pour in the white wine and continue stirring until it is almost fully absorbed, 2 to 3 minutes.
Add 1 cup of the warm chicken stock and stir until it is completely absorbed. Keep adding the stock 1 cup at a time, stirring each addition until it is absorbed before adding more. Cook until the rice is creamy and tender with a slight bite.
Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated cheese, and the parsley. Season with salt and pepper, taste, and serve right away.

Calories: 545kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 13gCholesterol: 53mgSodium: 1090mgFiber: 3gSugar: 5g

For a vegetarian version, swap the chicken stock for a good vegetable broth and use a vegetarian hard cheese.

To make ahead, cook the risotto about 2 minutes shy of done, cool quickly, and refrigerate in an airtight container for up to 3 days.

When reheating leftovers, add a splash of stock or water and stir slowly over medium-low heat.

Do not rinse the Arborio rice before cooking; the surface starch creates the creamy texture.

Keep the stock warm in a separate saucepan so each ladleful mixes into the rice evenly.

If using frozen corn, add it straight from the freezer and stir about 1 minute longer.

Serve this sweet corn risotto beside grilled steak, chicken, shrimp, or roasted vegetables.

Let us know how it was!