Ingredients
Base Ingredients
- 7 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
Main Ingredients
- 3 cups fresh sweet corn
- 1 ½ cups arborio rice
- 1 cup sauvignon blanc wine
- 5 ½ cups chicken stock
Finishing Ingredients
- 4 oz Romano cheese, parmesan, grated
- 4 tablespoons minced parsley
- salt and pepper to taste
Instructions
- Sauté aromatics: In a large French oven or heavy bottomed pot, melt 6 tablespoons of butter over medium-high heat. Add olive oil and minced garlic, stirring until fragrant, about 30 seconds. Then add chopped shallots and cook until wilted, approximately 3 minutes.
- Add corn and rice: Stir in fresh sweet corn and Arborio rice, continuously stirring until the rice edges become translucent, about 6 minutes. This process helps toast the rice slightly to enhance flavor and texture.
- Deglaze with wine: Pour in the sauvignon blanc wine and stir constantly until the wine is almost completely absorbed, about 2 to 3 minutes. This adds a lightly acidic and fruity note to the risotto.
- Cook rice with stock: Begin adding chicken stock 1 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is tender and creamy, which will take about 18-20 minutes in total.
- Finish the risotto: Stir in the grated Romano cheese, minced parsley, and the remaining 1 tablespoon of butter. Season with salt and pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Storage: Refrigerate fully cooled corn risotto in an airtight container for up to 5 days.
- Reheating: Microwave risotto for up to 2 minutes or heat it gently in a small pot over low heat for 5-6 minutes until warmed through.
- For a vegetarian version, replace chicken stock with vegetable stock.
- Stirring constantly is key to achieving a creamy risotto texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
