Corn risotto with fresh-kernel sweetness
Combining risotto’s creamy, starchy base with fresh corn creates a sweet, luxurious dish. Use a short-grain rice like arborio and warm stock for best results.
Method outline:
- Sauté finely chopped onion in butter or oil until translucent. Add arborio rice and toast 1–2 minutes.
- Add a splash of wine if desired, then ladle in warm stock gradually, stirring until absorbed between additions.
- Stir in fresh corn kernels about halfway through cooking so they cook but retain some texture. Finish with butter and grated cheese.
Flavor boosts:
- Add a little lemon zest or fresh basil at the end for brightness.
- Fold in a small portion of puréed corn for extra silkiness while retaining whole-kernel texture.
Serving ideas:
- Top with seared scallops or grilled chicken.
- Garnish with pea shoots or microgreens for color.
Tips:
- Keep stirring to coax starch out of the rice for creaminess.
- Use warm stock to maintain even cooking and prevent temperature shock.
Avoid adding corn too early; overcooked kernels become mealy. Add them late enough to stay tender-crisp.