Corn Risotto
Recipe type: Rice
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This risotto is easy to make and goes great with roasted chicken and most any meat.
  • 3 cups fresh corn kernels (from about four ears) or frozen, thawed
  • ¼ cup (1/2 stick) butter
  • 3 tablespoons chopped shallots
  • ½ cup Arborio rice or a medium-grained rice
  • ¼ cup dry white wine
  • 3 cups (or more) chicken stock or canned broth
  • 3 cup freshly grated Parmesan cheese
  1. Purée 2 cups corn kernels and blender. Set corn purée aside.
  2. Melt butter in heavy medium saucepan over medium heat. Add chopped shallots and sauté until translucent, about five minutes.
  3. Mix and rice and cook one minute, stirring constantly.
  4. Add dry white wine and cook until all liquid is absorbed, about four minutes.
  5. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally.
  6. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes.
  7. Add corn purée, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice three minutes. Thin rice with more chicken stock if necessary.
  8. Season risotto to taste with salt and pepper and serve.
Recipe by Steve Anderson Cooks at