Sweet Corn Risotto Recipe
Sweet Corn Risotto Recipe brings together Italy's beloved rice dish with summer's golden sweetness.
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon for stirring
- Sharp knife for corn preparation
- Cutting Board
- Ladle for adding broth
- Fine grater for cheese
Ingredients
- 1 cup arborio rice
- 2 cups fresh corn kernels
- 4 cups warm vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in large pan over medium heat.
- Add diced onion and cook until translucent, about minutes.
- Stir in minced garlic and cook one minute more.
- Add arborio rice and toast for two minutes.
- Pour white wine and stir until absorbed completely.
- Add warm broth one ladle at a time.
- Stir constantly until each addition is absorbed.
- Continue this process for twenty minutes total.
- Fold in fresh corn kernels during final minutes.
- Remove from heat and add butter and cheese.
- Season with salt and pepper to taste.
Notes
- Use fresh corn kernels for best flavor and texture
- Keep broth warm throughout the cooking process always
- Stir constantly to prevent rice from sticking
- Add corn during last five minutes only
- Taste and adjust seasoning before serving immediately