This rich and creamy risotto combines creamed corn with authentic Italian flavors for a flavorful dish made using Mahatma® Arborio Rice and shallots sauteed to perfection in butter and oil, simmered in broth and topped with Parmesan. This recipe was created by Olivia Mesquita and is featured on her website Olivia’s Cuisine.
Cut the corn kernels off the cobs. In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
Add a ladleful of broth to the rice, stirring occasionally so the rice doesn’t stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
Garnish with fresh basil and serve warm!
There’s no wrong way to enjoy summer sweet corn, whether you like it straight off the cob, as a Street Corn and Rice taco filling, or mixed into a comfort food skillet!
This restaurant-style Sweet Corn Risotto combines authentic Italian flavors with your favorite sweet corn. If you don’t have fresh sweet corn and you’re itching to try out this recipe, swap in the canned or frozen variety.
Risotto is often thought to be a complicated dish best left for the pros, but it doesn’t have to be! This recipe shows you how to make your own delicious and creamy risotto at home in about 30 minutes! For a few tips and tricks before beginning, check out our guide to making the perfect risotto.
As this is a rice-based dish, you’ll need the right rice in order to get your texture just right. Mahatma® Arborio Rice is perfectly crafted for making risotto, as the medium grains release starch when heat and liquid are added. As you continue to stir in more liquid, the starch is released and gives your dish that signature creamy texture. Although risotto doesn’t traditionally have cream added, we’ve made an exception for this recipe as the creamed corn with the cooked rice gives this dish a richer and extra creamy texture.
Regarding the cooking liquid, using dry white wine is typical in risotto and adds great flavor. Although the alcohol cooks off during the process, it can be omitted if necessary. For your broth, feel free to use vegetable, chicken or you can even make your own homemade corn broth using the corn on the cob.