Sweet Corn Risotto
Almost NO STIR Sweet Corn Risotto - the ultimate summertime meal - creamy, packed with corn - perfect for entertaining - quick enough for busy weeknights. Enjoy alone or with grilled shrimp!
Servings: 4
Calories:
Equipment
- large skillet, dutch oven or wide pot
Ingredients
THE RISOTTO
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 3 ears fresh sweet corn shucked and sliced off cob
- 1 cup arborio rice
- 1/2 small onion finely chopped
- sea salt to taste
- 1/3 cup dry white wine sauvignon blanc or pinot grigio
- 3 1/2 cups chicken stock room temp (can use seafood stock)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup mascarpone cheese
- 3 tablespoons fresh herbs finely chopped (combo basil, parsley, mint used - can use all OR just basil and parsley)
SHRIMP (optional):
- 1 pound large shrimp peeled and deveined
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons Old Bay Seasoning
Instructions
Risotto:
- Shuck the corn then slice it off the cob.
- In a large pot, dutch oven or large skillet , heat olive oil and 2 tablespoons of the butter over medium heat.Add the raw sweet corn to the olive oil and melted butter, season with salt and saute 3-4 minutes over medium to medium-high heat then remove from the skillet.
- To the same skillet add rice, minced garlic and diced onions. Season with salt, reduce heat to low and cook couple of minutes or until the onions are tender and the rice is lightly toasted.
- Pour in the wine and cook 2-3 minutes or until the wine has reduced and absorbed into the rice.
- Add 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.Once the rice is boiling, reduce to medium-low heat and simmer covered 10-12 minutes or until the rice is al dente (stir occasionally so the rice doesn’t stick to the bottom of the pot).
- After the rice is cooked to al dente, add the remaining 1/2 cup of stock, parmesan cheese and mascarpone cheese then once that’s blended add corn, the last tablespoon of butter and the herbs.
- Taste and salt to your liking. Continue simmering over low heat as it thickens (1-2 minutes).
Shrimp:
- Toss shrimp with Old Bay Seasoning making sure it’s completely coated.Add butter and olive oil to a medium skillet. Place shrimp in the skillet. Cook about 2 minutes per side then remove.