The Recipes

Corn Risotto

I had a pasta dish the other day that included a hodgepodge of seafood, but in the end, the real star for me was the corn.  It made me think that risotto would be amazing with corn, especially since the corn crop came in late this summer thanks to the weird weather.

And... I was right.  The burst of the corn combined with the creaminess of rice is just perfect for this transition time into the fall.  It's been a little bit rainy for a few days here in D.C., so something not quite fall-heavy but comforting was just perfect.

Corn Risotto


- 1/2 c. arborio rice
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1 tsp. herbs de provence
- 1/2 c. frozen corn, or corn kernels from one cob
- splash of dry white wine
- 1 T. unsalted butter
- 2-3 c. vegetable or chicken stock
- handful of fresh parsley, chopped for garnish
- salt
- pepper
- olive oil

Pour the stock into a small sauce pan and keep warm.

In a large skillet, heat 1-2 T. of olive oil.  Add the onion, season with salt, and let it cook over medium-low heat for 6-7 minutes.  Add the garlic and stir for another minute.  Add in the rice and stir to coat, making sure the rice is thoroughly coated in the oil.  Let it toast for 2-3 minutes, then add in the wine.  Let it reduce for a few minutes, then add your first ladle of stock.

Stir frequently and let the rice absorb the stock.  You should need to add another ladle every 5 or 6 minutes.  Keep adding stock.  After you have added 1 1/2 c. of stock, taste the rice.  It should be firm but creamy.  Keep adding stock if you need to.  Once it seems almost ready, add in the corn and herbs de provence.  Let it cook for another few minutes, then turn off the heat.  Stir in the butter to finish the dish - trust me, this is a crucial step.  Most people add in the glorious parmiagano reggiano, but you will be just fine without it.

Scoop the risotto into shallow bowls.  It should spread out on the plate/bowl if properly prepared.  Top with the parsley and enjoy.