This creamy risotto is made using corn kernels sauteed in butter and blended with cream for a creamed sweet corn taste. Prepared with Carolina® Arborio Rice, the mixture is all simmered in broth and topped with Parmesan for an incredible restaurant-style dinner in about 30 minutes. This recipe was created by Olivia Mesquita (Olivia’s Cuisine) for Carolina® Rice.
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 saucepan, 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!
If you’re a lover of sweet summer corn on the cob, this recipe is definitely for you! If you’re trying to use up a whole bunch that you’ve bought or you’re simply looking for new and creative ways to use your favorite summer vegetable try it out in this creamy Sweet Corn Risotto. If you’ve got a little corn leftover, make sure to save a bit for a Street Corn and Rice Salad for tomorrow
For best results, we suggest you use fresh corn on the cob, but you can also use canned or frozen corn if that is what you have on hand.
Risotto is an Italian comfort food with a creamy texture that is often thought to be a complicated dish to make. However, following these steps, it doesn’t have to be difficult and you too can make restaurant-style risotto at home. For a bit more tips and tricks, take a look at our guide before diving in.
To make the perfect risotto, you’ll need to start with the right rice! Carolina® Medium Grain Arborio is crafted specifically for risotto dishes with a pearly round shape that has a high starch level. The amount of starch in the rice is especially important as when mixed with heat and the stirring process, that starch is what gives risotto its signature creamy texture.
Although risotto is not typically made using cream, we’ve decided to add it because together with the corn, it creates a delicious creamed corn flavor. Also, this recipe uses white wine which adds to the authentic risotto flavor and although the alcohol will cook off as the cooking process continues, it can be omitted if desired.