This Sweet Corn Risotto is the perfect summer recipe to add as a simple side dish to your dinner table. It’s light, flavorful and easy to make!
I love risotto, but it can be such a labor of love because it does take a bit of time to make due to the stirring and adding in ladles of chicken broth at a time. However, It’s definitely worth it because it tastes amazing. Oh, and the bacon adds a nice crispiness in every bite.
WHY YOU’LL LOVE THIS RECIPE
- The arborio rice gives this dish a smooth and creamy texture without needing a bunch of cream due to the starch that is released from the rice during the cooking process. The starch dissolves in the liquid resulting in a rich velvety texture.
- The corn in this recipe adds a touch of sweetness that complements the bacon perfectly.
- You can use fresh or frozen corn and it will yield the same results!
WHAT IS ARBORIO RICE?
Arborio rice is an Italian short-grain rice that is oval in shape. The grains are approximately a quarter of an inch long and typically pearly white in color. Much starchier than other types of rice, arborio rice has the ability to absorb more water when compared to other types of rice without becoming mushy. This is what makes risotto so creamy and yummy!
FAQ
CAN I USE FRESH OR FROZEN CORN?
Feel free to use whatever you have available to you at the time. Both will yield the same results. If using frozen corn then there is no need to thaw, you can add it right to the pan.
HOW DO I STORE THIS CREAMY RISOTTO?
This Sweet Corn Risotto can be stored in an airtight container in the fridge for up to 2 ish days. To reheat, you’ll want to add it to the stove over low heat with a splash or two of heavy cream or chicken broth and mix in gently until warm.
CAN I MAKE THIS AHEAD OF TIME?
I don’t recommend making risotto in advance because it’s usually best served fresh off of the stove. However, you can prepare some of the ingredients in advance like cooking the bacon, chopping the onions, etc.
TIPS FOR MAKING RISOTTO
- Never rinse Arborio rice before cooking! The starch from the rice is important when making risotto and rinsing with water would be very counterproductive.
- The rice needs to be stirred frequently to draw the starch from the rice which will make it creamy without adding any milk or cream.
- Keep the stock warm while cooking the risotto! Using the warm stock and adding it a little at a time helps keep the risotto creamy.
- Adding cold chicken stock to the hot pan will cool everything down and slow down the cooking process.
- Don’t add the stock all at once! Follow the recipe and wait until the rice absorbs all the stock then add some more.
WHAT SHOULD I SERVE WITH THIS RECIPE?
You can enjoy this recipe as an entree by itself or as a side dish with recipes like this French Onion Chicken, or this Air Fryer Garlic Steak Bites recipe.
Questions about this Sweet Corn Risotto? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Sweet Corn Risotto
Ingredients
- 10-12 Slices Cooked and Chopped Bacon, set aside
- 12 oz Sweet Yellow Corn, Fresh or Frozen (1½ Cup)
- 2-3 Tablespoons Unsalted Butter
- 1½ Cup Arborio Rice
- ½ Cup Diced Yellow Onion
- 4-6 Cups Warm Chicken Broth or Stock
- ¼ Cup Grated Parmigiano-Reggiano Cheese
- ½ Cup Dry White Wine
- 3 Cloves Minced Garlic
- Kosher Salt and Black Pepper, as needed
Instructions
- Place a medium saucepan over medium heat.
- Add butter to the pan and heat through. Add the onion, stirring occasionally, until onions are translucent and tender. Add in the garlic and continue stirring (be careful not to burn).
- Stir in the Arborio rice, stirring constantly, for about 1-2 minutes. Then pour in the corn and continue cooking for an additional 1-2 minutes.
- Pour in the wine and cook until the alcohol has reduced down.
- Then start with ¼ cup of the warm chicken broth or stock.
- Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 ish minutes.
- Once the risotto has reached your desired consistency remove from heat and stir in Parmigiano cheese and top with the cooked chopped bacon. Set aside and keep warm. Enjoy!
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