Name: Corn Risotto with Herbed Oil
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: For the Corn Purée; 4 ears of corn, husked; 1 quart vegetable stock; 1 teaspoon vegetable oil; Pinch of smoked paprika; Pinch of fine kosher salt; 2 tablespoons heavy cream; ½ cup olive oil; ¼ cup each chopped fresh parsley and cilantro; 1 garlic clove, peeled; 1 tablespoon cornmeal or polenta; ¼ teaspoon cayenne; ¼ teaspoon smoked paprika; 1 tablespoon cornmeal or polenta; ¼ teaspoon cayenne; ¼ teaspoon smoked paprika; 1 tablespoon cornmeal or polenta; ¼ teaspoon cayenne; ¼ teaspoon smoked paprika

Corn Risotto with Herbed Oil

Author: Mary DiSomma

From late June through September, I’m all about sweet corn. You don’t need to ask me what I’d like for dinner. I could sit on the porch with two or three ears of corn on the cob, plenty of butter, and call it a meal. I guess that’s the midwesterner in me coming out! Whenever sweet corn is in season, I’m a very happy lady.

Most risotto recipes will fold a few ingredients into some creamy rice and call it a day. I wanted to make a truly special sweet corn risotto recipe, and I am so excited to share it with you today. Every spoonful is a celebration of sweet corn—you’ll be using it in four different ways. Let’s get started!

Ingredient Tips

Fresh corn makes the best sweet corn risotto, especially during the summer months. Unfortunately though, corn is not in season all year round. If fresh isn't available, frozen corn makes a surprisingly good substitute. To make this creamy corn risotto with frozen corn, let it thaw first. You won't be able to make the corn-infused stock because there aren't any cobs, but the roasted corn purée still brings plenty of flavor. You'll still end up with a delicious risotto! I would not use canned corn for this recipe. You just won’t get the same texture or flavor out of it.

Yes, the type of rice you use for risotto matters. Arborio rice is what makes risotto, risotto. Arborio rice is a plump, starchy rice, and it’s the starch that you want. So if you usually rinse your rice before cooking, you’ll want to skip that step here. As arborio rice cooks, it slowly releases that starch, which gives the cooked risotto a creamy texture with just a little bite in the center. Yep, you want an al dente texture when your risotto is done!

Other kinds of rice (including white rice) just don’t behave the same way, so do not make any substitutions here.

Preparation + Preservation Tips

Risotto does require quite a bit of stirring—once you start adding the stock in, you’ll want to stay nearby and pay close attention to it. That said, you don't need to stand over the stove stirring every second. I like to give my risotto a good stir each time I add another ladleful of stock, and every minute or so after that while the rice absorbs it.

Yes! And leftover risotto makes a wonderful lunch the next day. Add a splash of vegetable stock, milk, or water before reheating your portion over low heat. Stir occasionally until it loosens back up into the creamy risotto you know and love. A drizzle of herb-infused oil and the crispy corn topping are best added just before serving.

If you somehow end up with leftovers, don't let them go to waste. Cold risotto is great for making crispy risotto cakes. Shape the chilled mixture into small patties, coat them lightly with breadcrumbs if you like, and fry them up in a skillet until they’re golden brown on both sides. Add a fried egg and enjoy them for breakfast, or serve as an appetizer before dinner. No one will mind that the rice was made the day before!

Extra Tips

If making a risotto recipe feels a little intimidating, don't worry. Once you get the hang of a few simple techniques, making risotto is like a little meditation. It’s one of those dishes that makes my kitchen a happy place.

Check out this guide I made: Tips on How to Make Creamy Risotto from Scratch. It has all my favorite tips for making perfectly creamy risotto every time. From choosing the right rice to knowing exactly when it's done, you’ll be making restaurant-quality risotto at home in no time flat!

Tips on How to Make Creamy Risotto From Scratch➝

If you like risotto, you have to try my risotto with mushrooms:

Wild Mushroom Risotto with Shiitake, Crimini, and Oyster mushrooms➝

Sweet corn plays a starring role in my corn crème brûlée:

How to Make Sweet Corn Crème Brûlée➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!