Name: Corn Risotto with Herbed Oil
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 Servings
Ingredients: For the Purée; 4 ears of corn, husked; 1 quart vegetable stock; 1 teaspoon vegetable oil; Pinch of smoked paprika; Pinch of fine kosher salt; 2 tablespoons heavy cream; ½ cup olive oil; ¼ cup each chopped fresh parsley and cilantro; 1 garlic clove, peeled; 1 tablespoon cornmeal or polenta; ¼ teaspoon cayenne; ¼ teaspoon smoked paprika; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 medium white onion, finely diced; 1 garlic clove, minced; 1½ cups Arborio rice; 1 egg yolk; ¼ cup Parmesan cheese, finely grated; ⅛ teaspoon white pepper; Cilantro

Corn Risotto with Herbed Oil

Author: Mary DiSomma

From late June through September, I’m all about sweet corn. You don’t need to ask me what I’d like for dinner. I could sit on the porch with two or three ears of corn on the cob, plenty of butter, and call it a meal. I guess that’s the midwesterner in me coming out! Whenever sweet corn is in season, I’m a very happy lady.

Most risotto recipes will fold a few ingredients into some creamy rice and call it a day. I wanted to make a truly special sweet corn risotto recipe, and I am so excited to share it with you today. Every spoonful is a celebration of sweet corn—you’ll be using it in four different ways. Let’s get started!

Ingredient Tips

Fresh corn makes the best sweet corn risotto, especially during the summer months. Unfortunately though, corn is not in season all year round. If fresh isn't available, frozen corn makes a surprisingly good substitute. To make this creamy corn risotto with frozen corn, let it thaw first. You won't be able to make the corn-infused stock because there aren't any cobs, but the roasted corn purée still brings plenty of flavor. You'll still end up with a delicious risotto! I would not use canned corn for this recipe. You just won’t get the same texture or flavor out of it.

Short grain rice releases its starch as it cooks, which is exactly what you need for a great risotto. Long-grain rice just won’t give you the same texture, no matter how much cooking and stirring you do.

The most common type of rice used in risotto is Arborio rice. It contains an extremely high level of starch. It's all that starch that makes the dish so creamy. It would make things easier if there was a good substitute for arborio rice—but there’s really not! This unique rice is what gives risotto al pomodoro its signature creaminess.

If you’re feeling fancy (and feel like spending a little more money), look for Carnaroli rice. Like Arborio, it has very high starch content. Carnaroli is considered the premiere rice for risotto. It’s not easy to find unless you are in Italy or an Italian market—but if you do find some, stock up!

Rarest of all, there’s also Vialone Nano rice. This one is grown in the same region as the Prosecco grape. Hard to track down, grown in small crops, and usually only found in Italy, this one is really special if you can get it.

Yes, the type of rice you use for risotto matters. Arborio rice is what makes risotto, risotto. Arborio rice is a plump, starchy rice, and it’s the starch that you want. So if you usually rinse your rice before cooking, you’ll want to skip that step here. As arborio rice cooks, it slowly releases that starch, which gives the cooked risotto a creamy texture with just a little bite in the center. Yep, you want an al dente texture when your risotto is done!

Other kinds of rice (including white rice) just don’t behave the same way, so do not make any substitutions here.

Preparation + Preservation Tips

Risotto does require quite a bit of stirring—once you start adding the stock in, you’ll want to stay nearby and pay close attention to it. That said, you don't need to stand over the stove stirring every second. I like to give my risotto a good stir each time I add another ladleful of stock, and every minute or so after that while the rice absorbs it.

Yes! And leftover risotto makes a wonderful lunch the next day. Add a splash of vegetable stock, milk, or water before reheating your portion over low heat. Stir occasionally until it loosens back up into the creamy risotto you know and love. A drizzle of herb-infused oil and the crispy corn topping are best added just before serving.

If you somehow end up with leftovers, don't let them go to waste. Cold risotto is great for making crispy risotto cakes. Shape the chilled mixture into small patties, coat them lightly with breadcrumbs if you like, and fry them up in a skillet until they’re golden brown on both sides. Add a fried egg and enjoy them for breakfast, or serve as an appetizer before dinner. No one will mind that the rice was made the day before!

For the best risotto pan, pick a large sauté pan with deep sides. A 10-inch or 12-inch pan works great. The more area for your risotto to simmer the better.

If your risotto is too soupy, turn up the heat a notch and stir for another couple minutes to let some of the excess liquid evaporate. Keep in mind that risotto will continue to thicken up a little bit as it rests. The butter, cream, and Parmesan you add at the end will thicken it up slightly, too.

The best way to tell when your risotto is done is to taste it. I have no complaints about that! The rice should be tender but still have a slight bite—al dente, just like pasta. Your finished risotto should slowly spread out on the plate, not hold its shape or run like soup.