Corn Risotto
side
Jul 1, 2026
Prep time: 30 min.
Cook time: 105 min.
Servings: 4-6
Ingredients
- Unsalted butter, 2 tbs.
- Shallot, 1 thinly sliced
- Black pepper, to taste
- Arborio rice, 1 cup
- Dry white wine, 1/2 cup
- Chicken or vegetable stock, 4 cups
- Frozen corn, 1 1/2 cups
- Parmesan cheese, 1 cup grated
- Half and half, 1/3 cup
Equipment
- Grater
- Large pot
Prep
- Grate cheese
- Slice shallot
Instructions
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Cook shallot with 1 tbs. of butter in large pot until softened, ~5 minutes.
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Add black pepper, to taste.
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Add rice, stir until slightly translucent.
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Add wine, stir until absorbed, ~1-2 minutes.
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Add generous splash of stock, stir until absorbed.
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Continue adding splashes of stock in this manner until there's about half remaining.
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Add corn.
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Continue adding the rest of the stock in the same manner until corn is tender and rice is creamy and tender, ~30-40 minutes.
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Add half and half and stir until thickened.
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Lower heat to lowest setting.
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Stir in remaining 1 tbs. butter and parmesan.