Sweet Corn Risotto


Summer is winding down, but my love for sweet summer corn will not fade anytime soon. My corn orecchiette is on rotation, boasting unmatched naturally sweet flavors folded into an herby, cheesy, pasta-y centerpiece. But for this corn occasion, I sought a comfort food to soothe my seasonal sinuses. The sweet summer additive brought a crunch and punch to a traditional pot of Italian risotto. This recipe is also the perfect solution for leftover, almost-bad, half-empty white wine from your last backyard dinner party!

This foundational recipe is vegetarian, but I encourage added proteins such as crisp, crumbled bacon, lobster, or a piece of roasted chicken.


Serves 4-6

2 tablespoons unsalted butter
1 small sweet onion, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
6 cups chicken stock
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated pecorino cheese
2 tablespoons fresh basil, sliced in ribbons
1/4 cup microgreens
1 cup cherry tomatoes, diced (optional)

1. Melt 1 tablespoon butter in Staub or Le Creuset pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, about 6 minutes. Season with salt and pepper. Add rice, cooking until slightly translucent for 2 minutes.

2. Pour in wine and stir until absorbed, about 2 minutes. Add 1/2 cup chicken stock to pot, stirring constantly, until rice has absorbed all stock. Continue cooking, adding another portion of stock whenever rice mixture looks dry and stirring constantly.

3. When 3 cups of stock have been added, stir in raw corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 minutes.

4. Remove risotto from heat and stir in pecorino and remaining tablespoon of butter. Cover and let stand for 5 minutes.

5. To serve, ladle risotto in bowls. Top with pinch of fresh tomato, basil, and microgreens. Add flaky sea salt and pepper if to finish. Serve warm.