Creamy Sweet Corn Risotto
Sweet summer corn melts into creamy arborio rice for a risotto that tastes like the season in a bowl. Corn cobs simmered into the stock deepen the flavor, and a finishing drizzle of high-phenolic extra virgin olive oil brings a bright, peppery lift. It is a whole-food dish rooted in the Mediterranean way of eating.
Recipe Success Tips
Keep the stock warm
Cold stock stalls the pan and cooks the rice unevenly. Keep it at a bare simmer beside your risotto and ladle it in warm so the cooking never pauses.
Toast the rice first
Give the arborio a couple of minutes in the oil before any liquid goes in. Lightly toasting the grains until their edges turn glossy adds a nuttier depth to the finished dish.
Use every part of the corn
After cutting off the kernels, run the back of your knife down each cob to press out the milky pulp, then simmer the stripped cobs in the stock. Both steps pull more sweet corn flavor into the risotto.
Choose a fresh, peppery finishing oil
For the final drizzle, reach for a high-phenolic extra virgin olive oil with a lively, peppery finish. That peppery bite is the mark of a fresh, polyphenol-rich oil, and it balances the sweetness of the corn beautifully.
Stir often, but do not overwork it
Regular stirring coaxes out the starch that makes risotto creamy, though you do not need to stir without stopping. Steady attention and frequent ladling are enough.
Serve it right away
Risotto tightens as it sits, so have your bowls ready. Plate and drizzle the moment the rice is creamy and al dente.
Ingredients
4
servings
- 2 tablespoons, for cooking High Phenolic Extra Virgin Olive Oil
- 1 1/2 cups Arborio rice
- 4 ears, kernels cut off and cobs reserved Fresh corn
- 2 medium, finely diced Shallots
- 2 cloves, minced Garlic
- 1/2 cup Dry white wine
- 5 cups, kept warm Vegetable stock
- 3/4 cup, finely grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons, torn Fresh basil
- 1 teaspoon, plus more to taste Kosher salt
- 1/2 teaspoon, freshly ground Black pepper
Kitchen Tools You'll Need
Wide, heavy-bottomed pan or Dutch oven
Medium saucepan for the stock
Ladle
Sharp chef's knife
Cutting board
Wooden spoon
How to Cook Creamy Sweet Corn Risotto
Build the corn stock
1
Husk the corn and slice the kernels off each ear into a bowl. Run the back of your knife down the stripped cobs to press out the milky pulp, and reserve the cobs.
2
Snap the cobs in half and add them to a saucepan with the vegetable stock. Bring to a gentle simmer, cook for 20 minutes so the cobs infuse the stock with sweet corn flavor, then lift out the cobs and keep the stock warm over low heat.
Toast and simmer
3
Warm the High Phenolic Extra Virgin Olive Oil in a wide, heavy pan over medium heat. Add the shallots with a pinch of salt and cook until soft and translucent, about 4 minutes. The smooth, balanced oil builds a savory base without overpowering the corn.
4
Stir in the garlic and arborio rice and cook for 2 minutes, until the grains are glossy and lightly toasted at the edges.
5
Pour in the white wine and stir until it is almost fully absorbed.
6
Add the warm corn stock one ladle at a time, stirring often and letting each addition absorb before adding the next. After about 15 minutes, stir in the corn kernels.
7
Keep adding stock and stirring until the rice is creamy and al dente, about 25 to 30 minutes total.
Finish
8
Turn off the heat and stir in the butter and parmesan until the risotto is glossy and loose. Season with salt and pepper to taste.
9
Divide among bowls and finish each with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil and a scatter of torn basil. The bold, peppery pour is the polyphenols you can taste, and adding it raw at the end keeps that flavor front and center.
Recipe Notes
Corn plays well with the rest of the summer garden. Fold in zucchini or peas, or use the same method for our garden vegetable risotto or a spring-forward asparagus risotto.
New to the technique? Our step-by-step classic risotto recipe walks through the stirring and ladling rhythm you will use here.
When tomatoes are at their peak, a tomato risotto gives you the same creamy comfort with a welcome hit of acidity.
The raw drizzle is where the flavor lands, so use a lively, peppery bottle. Ultra High Phenolic Extra Virgin Olive Oil is the boldest choice; if you prefer something gentler, the same High Phenolic oil you cooked with makes a smoother finish.
Risotto is best the day it is made. Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or water to loosen it, stirring until creamy again, and add a fresh drizzle of olive oil before serving.
Nutrition Facts per Serving
Nutrition Facts
Serving size 1 bowl (about 1 1/2 cups)
Calories
560
% Daily Value*
Total Fat 26g33%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 520mg23%
Total Carbohydrate 68g25%
Dietary Fiber 4g14%
Total Sugars 8g
Includes 0g Added Sugars 0g0%
Protein 13g
Vitamin D 0mcg0%
Calcium 200mg15%
Iron 2mg10%
Potassium 300mg6%
* Percent Daily Values are based on a 2,000 calorie diet.
The Best No-Cook Way to Get Olive Oil Benefits
On days a finishing drizzle is not on the menu, our Olivea Hydroxytyrosol Supplement is an easy, no-cook way to make olive polyphenols a daily habit.
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart
Frequently Asked Questions
Arborio rice is the classic choice. It is a short-grain rice with a high starch content, and that starch is what gives corn risotto its signature creamy texture while the grains stay firm at the center. Carnaroli rice works well too.
Yes. Skip the fresh-cob step and simply stir about 2 cups of frozen corn kernels into the rice during the last few minutes of cooking. There is no need to thaw them first.
No, but it is worth it with fresh corn. Simmering the stripped cobs infuses the stock with concentrated sweet corn flavor, so the whole dish tastes more of corn. If you are short on time or using frozen corn, use plain warm stock instead.
Use two oils for two jobs. A smooth, balanced high-phenolic olive oil is ideal for cooking the shallots and toasting the rice, while a bold, peppery finishing oil poured on raw at the end brings brightness and a lively bite that plays off the sweet corn.
It leans on whole-food ingredients: sweet corn for fiber and natural sweetness, arborio rice, and extra virgin olive oil, which is rich in monounsaturated fats and polyphenols. Enjoyed as part of a vegetable-forward Mediterranean way of eating, it fits comfortably into a balanced diet.
Swap the butter for an extra spoonful of olive oil and use a plant-based parmesan or a couple of tablespoons of nutritional yeast in place of the cheese. The risotto still turns out creamy thanks to the starch in the arborio rice.
That usually comes from cooking too fast or stirring so aggressively that the grains break down. Keep the pan at a steady simmer, add the warm stock gradually, and stir often but gently until the rice is creamy and just al dente.
Risotto is best served fresh, but you can par-cook it. Cook until the rice is about three-quarters done, spread it on a tray to cool, then finish with the remaining warm stock just before serving.
A crisp green salad with a lemony dressing, roasted or grilled summer vegetables, or a simple piece of fish all pair nicely. A chilled glass of white wine rounds out the meal.
Cool leftovers quickly and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or water, stirring until it loosens and turns creamy again, and finish with a fresh drizzle of olive oil.
