Sweet Corn Risotto With Fresh Basil

How to Make Sweet Corn Risotto With Fresh Basil

Total time: 50 min · Yields 4 servings

1. 1

   Infuse the Broth

   Place the vegetable stock and the bare corn cobs in a medium pot. Bring to a low simmer over medium heat. Keep this broth warm on the back burner throughout the cooking process to ensure the rice temperature doesn't drop.

2. 2

   Sauté Aromatics

   In a large wide skillet or heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook for another 60 seconds until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet. Stir constantly for 2 minutes to toast the grains until the edges are translucent but the centers are still white. Deglaze the pan with white wine, scraping any bits off the bottom until the liquid is fully absorbed.

4. 4

   The Slow Add

   Begin adding the warm stock one ladle at a time (discarding the cobs). Stir frequently. Wait for the rice to absorb most of the liquid before adding the next ladle. This agitation releases the starch, creating the signature creamy texture.

5. 5

   Incorporate Corn

   When the rice is about halfway cooked (around 10 minutes in), stir in the reserved whole corn kernels and the corn puree. Continue adding stock and stirring until the rice is al dente, usually 18 to 22 minutes total.

6. 6

   Mantecatura (The Finish)

   Remove from heat. Vigorously stir in the remaining chilled butter and grated Parmigiano-Reggiano. Fold in half of the fresh basil. The risotto should be fluid, not stiff; add a final splash of stock if needed.