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Sweet Corn Risotto

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Ingredients

Scale
  • 7 cups vegetable stock or broth
  • 1 dried bay leaf
  • optional: 1 parmesan rind
  • 3 ears sweet corn, kernels sliced off of cob & divided
  • 4 1/2 tablespoons unsalted butter, divided
  • 1 sweet onion, diced
  • 3 cloves garlic, finely chopped or grated & divided
  • 1 1/4 cups arborio rice (see Recipe Notes)
  • 1/2 cup dry, unoaked white wine, such as Pinot Grigio
  • 1 orange bell pepper, diced
  • 1 cup grated parmesan (approx. 2 ounces)
  • 4 ounces diced pancetta
  • kosher salt & ground black pepper, to season

Instructions

  1. Add the vegetable broth, spent corn cobs, bay leaf, & parmesan rind (if using) to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a light simmer.
  2. Meanwhile, as the corn stock comes to a simmer, begin cooking the risotto. Add 3 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add in the onion. Season with 1 teaspoon kosher salt & cook, stirring occasionally, until softened & translucent, about 5 minutes. Add in 2 cloves of the garlic. Stir to combine & cook until fragrant, 2-3 minutes longer.
  3. Stir in the arborio rice. Cook 2-3 minutes, stirring occasionally, until lightly toasted.
  4. Deglaze the pot by pouring the wine into the Dutch oven & using a wooden spoon to scrape up any browned bits that may have formed at the bottom. Cook, stirring constantly until all of the wine evaporates. Reduce heat to medium-low. Add kernels from 2 ears of sweet corn & the bell pepper to the pot & stir to combine. Working 1 cup or ladleful at a time, add the warm corn stock into the risotto, stirring frequently until the arborio rice absorbs all of the corn stock. Continue adding stock 1 cup or ladleful at a time & stirring frequently between additions. Start tasting for doneness after 15 minutes. The risotto is ready when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.
  5. Meanwhile, as the sweet corn risotto simmers, prepare a quick pancetta sweet corn topping. Melt 1/2 tablespoon of the reserved butter in a small skillet. Once melted, add the pancetta. Cook, stirring occasionally, until the pancetta begins to render. Add the remaining sweet corn kernels & garlic to the skillet, stirring to combine. Continue to cook, stirring occasionally, until the sweet corn is cooked & the pancetta is crispy, 3-4 minutes longer. Remove from the heat & set aside for serving.
  6. Once the arborio rice is perfectly al dente, finish the risotto. Stir in the remaining 1 tablespoon unsalted butter & the grated parmesan. Taste & season with additional kosher salt & ground black pepper as desired.
  7. immediately, topped with pancetta sweet corn mixture fresh herbs, extra parmesan, and lots of freshly cracked black pepper, as desired. Enjoy!

Find it online: https://www.receipster.com/sweet-corn-risotto-crispy-pancetta-2/

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