Fresh Corn Risotto

January 27, 2009 | By andrea | Filed in: Main Dish, Rice.

In my book, risotto is comfort food…kind of like mashed potatoes or mac & cheese. I love just about any version of this creamy rice dish. One night recently when Husband was busy and the kids were engrossed in a movie, I decided to make some risotto just for me.

I took stock of what I had on hand and decided to make Fresh Corn Risotto, which is basically just arborio rice (a starchy, Italian short-grain rice), corn and a few other simple ingredients. Seeing as we’re at the end of January, I substituted Trader Joe’s Frozen White Corn for the off-the-cob variety (way out of season). I waited on adding the thawed frozen corn until the very end of cooking, stirring it in to the risotto then adding the butter and Parmesan cheese. Now if you’ve never made risotto before, you have to know that this is not a dish you can multi-task with. You pretty much have to devote the time to standing at the stove while you stir the rice and add the stock. It’s not difficult but it does demand your attention. A steaming bowl of hot risotto is worth every ounce of effort, in my opinion, and this Friday night corn risotto did not disappoint.

Fresh Corn Risotto
-recipe from


6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed
between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it’s al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

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One comment on “Fresh Corn Risotto

  1. Kristen says:

    awesome risotto and very very simple. I will turn this into risotto cakes and top it with grilled scallops and corn bisque.