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!
Servings: 6 to 8
Ingredients
- 4 large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée
- 5 ½ cups hot water, divided
- 2 Tbsps butter
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tsps salt
- ½ tsp black pepper
- 1 ½ cups Arborio rice
- 3 sprigs fresh thyme
- ½ cup Parmesan cheese, grated
- ¼ cup sour cream or crème fraîche
- 2 Tbsps fresh chives, chopped
- ½ tsp fresh lemon juice
Instructions
- 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.
Notes
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