Fresh Corn Risotto

All other Corn Risotto recipes MOVE OVER! This is the SILKIEST and MOST LUXURIOUS Fresh Corn Risotto recipe on the planet! This will be your new favorite summer risotto!

I am a long time lover of risotto. Any kind! Similar to pasta, risotto is such a versatile dish in which any sort of sauce, protein, vegetables, herbs, or cheese can be added. My absolute favorite winter risotto is my Butternut Squash Risotto recipe but without a doubt Fresh Corn Risotto is the most delicious summertime risotto dish. It is delicious served with any grilled meat or seafood. I love serving it with rotisserie chicken and a watermelon fruit salad.

The key ingredient in this Fresh Corn Risotto is not surprisingly fresh corn. The corn kernels are not only throughout the risotto but also puréed, creating a “liquid gold” base that bursts with corn flavor. It has such a luxurious and smooth texture. Somehow it’s both comforting and refreshing which makes this dish perfect for summer meals.

INGREDIENTS TO MAKE FRESH CORN RISOTTO

• Corn on the cob
• Hot water
• Butter
• Shallot
• Garlic
• Salt
• Black pepper
• Arborio rice
• Fresh thyme
• Parmesan cheese
• Sour cream or Crème fraîche
• Fresh chives
• Fresh lemon juice

HOW TO MAKE FRESH CORN RISOTTO

• Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl.
• Stand 1 cob on end and cut the kernels off the cob.
• It should take 4 cuts top to bottom of the cob.
• Set corn kernels aside.

• To make the corn purée, stand 1 reserved cob on end on a cutting board or plate and firmly scrape downward with the back of a knife to remove the pulp on the cob.
• Repeat with remaining cobs.
• Transfer the pulp to blender and add 3 cups corn kernels.
• Process corn and pulp on low speed until a thick purée forms, about 30 seconds.
• While the blender is running, add ½ cup hot water.
• Increase the speed to high and continue to process until smooth, about 3 minutes longer.
• Pour purée through a fine-mesh strainer set over a liquid measuring cup or bowl.
• Using a rubber spatula, push the purée through the strainer, extracting at least 2 cups worth of corn liquid; set aside the liquid and discard the leftover solids.
• Melt the butter in a large stockpot or Dutch oven over medium heat.
• Add the shallot, garlic, salt, and pepper.
• Cook, stirring frequently until softened, about 1 minutes; do not brown.
• Add rice and fresh thyme sprigs; cook for 3 minutes stirring frequently.
• Stir in 4 ½ cups hot water.
• Reduce the heat to medium-low, cover, and simmer until the rice is al dente and the liquid is slightly thickened, about 16-19 minutes, stirring twice during cooking.
• Add the reserved corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened (not sticky), about 3 minutes.
• Remove from the heat.
• Stir in the ½ cup Parmesan and remaining 1 cup corn kernels.
• Cover the pot with the lid and let it stand for 5 minutes.
• Stir in sour cream, chives, and lemon juice.
• Discard the fresh thyme sprigs and season with salt and black pepper.
• If necessary, adjust the consistency with remaining ½ cup hot water.

• Nutritional Value per serving:
• Calories – 349 kcal
• Carbohydrates – 55 g
• Fat – 10 g
• Saturated fat – 6 g
• Sodium – 873 mg
• Fiber – 3 g
• Sugar – 5 g
• Protein – 11 g