Created by: Rainbeau
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Recipe #5712 | Created on June 13, 2012
Categories: Side Dishes, Vegetables, Corn, Christmas, Easter, Entertaining, Summer, Sunday Dinner, Stove Top, No Eggs, Make it from scratch (more)
Fresh Corn Risotto
"I've had this around since early spring I just made it again using fresh corn from the super market "
- 8 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
- 3 cups fresh sweet corn, sliced off the cob and not cooked
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 5 1/2 cups hot chicken stock
- 4 oz Romano cheese (parmesan), grated
- 4 tablespoons minced parsley
- Salt and pepper to taste
What You Will Need
No special items needed.
Step 1
In a large heavy bottomed pot over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
Step 2
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 3-4 minutes.
Step 3
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
Step 4
Stir in the romano cheese, parsley and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately!
- Serving Size: 1 (457.4 g)
- Calories 555.9
- Total Fat - 34.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 34.9 mg
- Sodium - 1397.3 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 2.8 g
- Sugars - 11.1 g
- Protein - 20.6 g
- Calcium - 239.7 mg
- Iron - 2.7 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg