Description
A luscious, creamy risotto infused with the essence of fresh summer corn, topped with crispy pancetta and sweet corn for the ultimate comfort food.
Ingredients
Scale
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- 1 parmesan rind (optional)
- 3 ears sweet corn, kernels sliced off & divided
- 4 1/2 tablespoons unsalted butter, divided
- 1 sweet onion, diced
- 3 cloves garlic, finely chopped & divided
- 1 1/4 cups arborio rice
- 1/2 cup dry, unoaked white wine (e.g., Pinot Grigio)
- 1 orange bell pepper, diced
- 1 cup grated parmesan (approx. 2 oz)
- 4 ounces diced pancetta
- kosher salt & ground black pepper, to season
Instructions
- Make corn stock: Simmer broth, corn cobs, bay leaf, and Parmesan rind.
- Cook onion in 3 tbsp butter until soft. Add 2 cloves garlic.
- Toast arborio rice in the pot for 2-3 minutes.
- Deglaze with wine, stir until absorbed.
- Add kernels from 2 ears of corn and bell pepper. Add warm stock one ladle at a time, stirring frequently, for 20-25 mins until rice is al dente.
- Meanwhile, cook pancetta in ½ tbsp butter. Add remaining corn and garlic; cook until crispy. Set aside.
- Off heat, stir 1 tbsp butter and grated Parmesan into risotto. Season.
- Serve immediately topped with pancetta-corn mixture.
Notes
Risotto is best served immediately. Reheat leftovers gently with a splash of broth.
Keywords: corn risotto, summer risotto, creamy risotto, pancetta risotto, easy risotto recipe, sweet corn recipe
