Description

Fresh corn risotto is bursting with the sweet corn flavor. This vegetarian dish can be served as a light main course.

Ingredients

Scale

3 ears of corn, kernels cut from cobs (4 cups of corn kernels), see the instructions for how to get all the corn milk from the cob
1 cup Arborio rice
2 cloves garlic, finely minced
1 large shallot, finely minced (about 1/2 cup)
2 tablespoons butter
4 cups vegetable stock
3 sprigs fresh thyme
6 green onions, (both white and green parts) thinly sliced, (about 2/3 cup)
1/2 teaspoon white pepper
1–2 teaspoons kosher salt, to taste
3 tablespoons crème fraîche
1/2 cup grated Parmesan cheese, (about 1 ounce)
1 teaspoon lemon juice

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Instructions

Shuck the corn and remove as much of the silks from the ears. Stand a corn cob in the center of a large cutting board and using a sharp knife, cut the corn kernels from each side of the corn cob. Repeat to remove the corn from all three corn cobs.
Using the back of the knife, scrape the knife gently up and down to the cob to remove any remaining corn milk and pulp.
Mince the garlic and shallot.
Thinly slice the green onions and add the white parts to the shallots and garlic.
În a medium saucepan over medium heat, melt the butter. Stir in the Arborio rice, minced shallot, minced garlic, and white parts of the green onions and saute for 3-5 minutes until the shallot turns translucent and the rice whitens and begins to turn translucent around the edges.
Meanwhile, in a small saucepan, heat the vegetable stock to a simmer and stir in the corn milk and pulp that you removed with the back of the knife. Do not add the corn kernels to the stock.
Stir in 1/4 of the stock and corn milk mixture into the risotto and simmer until the liquid has been absorbed. Stir frequently, but let the rice do its thing so the risotto isn’t agitated too much.
When you can draw a spoon across the pan and can see the bottom, it is time to add another cup of liquid. Repeat adding more liquid until the risotto is creamy and the rice is al dente. (This process can take up 30 minutes.)
Remove the pan from the heat and stir in the corn kernels, fresh thyme and green onion slices. Cover and let rest for 3-5 minutes.
Sprinkle the parmesan cheese and creme fraiche and stir to combine. Taste and add pepper and as kosher salt to taste. Finish with lemon juice and serve in shallow bowls.

Notes

Fresh Corn Risotto is a light main dish or can be a side with grilled meat.

You may need to add a bit more liquid to get the proper consistency.

Can substitute sour cream for the crème fraîche, just make sure to add it at the very end since it could break or curdle if brought to boil.

Finish with cheese add the end and tate before adding the kosher salt so the risotto is seasoned to your taste.