settled in. [sweet corn risotto]
Now that I’m settled into my new apartment, I’m finally back in the kitchen! I was craving risotto and hadn’t made it in a while, so I decided to whip up this sweet corn risotto. My go-to recipe is Giada’s basic risotto in her Everyday Italian cookbook. The recipe is delicious as is, but made even better by adding sweet corn, asparagus or peas.
sweet corn risotto
- 4 cups chicken broth
- 3 tbsp. unsalted butter
- ¾ cup chopped onion
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup freshly grated Parmesan
- 1 cup fresh or frozen sweet corn
- Salt and pepper, to taste
- Fresh or dried parsley, for garnish, if desired
- In a medium saucepan, bring the chicken broth to a simmer. Cover and keep hot over low heat.
- In a large saucepan, melt 2 tbsp. butter over medium heat. Add diced onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Next, add ½ cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Repeat until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
- Remove from the heat. Stir in the Parmesan, corn, the remaining tablespoon of butter and season with salt and pepper, to taste.
Recipe adapted from Giada De Laurentiis' 'Everyday Italian' cookbook.