Corn Risotto
While corn is still in season, I’m trying to incorporate it into as many dishes as possible. Although risotto is not a typical dish you think of in the summer months, it’s a wonderful creamy dish that would be perfect on one of those colder summer nights. Plus, this dish does not require the constant stirring you may have encountered in other risotto recipes.
Tips:
Check out our YouTube channel for an easy way to get the kernels off the cob without shooting them around the room.
Sour cream is a good substitute if you don’t have crème fraîche or mascarpone.
Don’t skip the pulp step! This gives the risotto a wonderful creaminess and corn flavor. If you have a juicer, you can add the kernels to that and it will strain the pulp for you. Try running the pulp through a second time, you will get more juice.
Corn Risotto
Serves 4-6
PREP 7 minutes
COOK 23 minutes
INGREDIENTS
4 - 6 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved
5 ½ cups hot water, divided
2 tablespoons unsalted butter
1 shallot, minced
2 teaspoons table salt
1 garlic clove, minced
½ teaspoon pepper
1 ½ cups Arborio rice
3 sprigs fresh thyme
1 ounce Parmesan cheese, grated (½ cup)
¼ cup mascarpone or crème fraîche
2 tablespoons chopped fresh chives
½ teaspoon lemon juice
INSTRUCTIONS
Stand 1 reserved corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining reserved cobs. Transfer pulp to blender. Add 3 cups corn kernels.
Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add ½ cup hot water. Increase speed to high and continue to process until smooth, about 3 minutes longer. Pour puree into fine-mesh strainer set over large liquid measuring cup or bowl. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible (you should have about 2 cups corn liquid). Discard solids.
Melt butter in large Dutch oven over medium heat. Add shallot, salt, garlic, and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
Stir in 4½ cups hot water. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits). Stir in Parmesan and remaining 1 cup corn kernels. Cover pot and let stand off heat for 5 minutes. Stir in mascarpone, chives, and lemon juice. Discard thyme sprigs and season with salt and pepper to taste. Adjust consistency with remaining ½ cup hot water as needed. Serve immediately.