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Sweet Corn Risotto

July 11, 2012

Fresh corn is delightful and so simply delicious….but add a few fresh herbs and rice and you will be transported.  I am a huge fan of fresh corn since childhood.  It was a special evening (12 ears for $1.00) to be able to eat 6 ears of corn for dinner (I did not know that we were poor). I really love peeling the fresh ears, cooking and adding lots of butter, but this recipe is so beautiful.  Enjoy.

Sweet Corn Risotto


  • 5 C. Chicken Stock (homemade if possible)
  • 3 T. Extra Virgin Olive Oil
  • 3 Scallions (thinly sliced) (may substitute onions)
  • 1 1/2 C. Arborio Rice
  • Kosher Salt and Fresh Ground Black Pepper
  • 3/4 C. Dry White Wine
  • 3/4 C. Fresh Corn kernels (or frozen;thawed)
  • 1 1/2 T. Unsalted Butter
  • 3/4 C. Freshly Grated Parmesan Cheese
  • 1 T.  Fresh Chives (snipped) *
  • Handful of Fresh Chives (cut in 2″ pieces-for garnish/optional)
  • Fresh Chive Flowers (for garnish-optional)

*  Original Recipe/used 1 T. Herbes de Provence

(Use a fresh herb of your choice if available.)


  1. Heat the stock over medium-low until hot; reduce heat to low and keep stock on simmer
  2. Saute the scallions in the oil in a large saucepan over medium heat while stirring (about 2 minutes)
  3. Add the rice, stir slowly and continuously until the grains are opaque and coated in oil/add 1/2 t. salt and a bit of fresh pepper; add the wine and while stirring cook until all liquid has evaporated (do not let rice brown and stir constantly)
  4. Add about 1 C. of the warm stock to the rice and stir with a wooden spoon until the rice absorbs all the liquid; continue to add 1/2 C. stock while stirring and adding the stock
  5. Stir in the corn; reduce heat to simmer; add the butter, cheese and herbs/season with salt and pepper; add the garnishes if using and serve immediately

Serves 4-8

Recipe from

2 Comments leave one →
  1. July 13, 2012 19:45

    So great/corn is King and this is a special taste.

  2. July 12, 2012 19:23

    Looks fantastic. Corn is so good right now and risotto is always a winner.

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