For the few people out there who read our blog with any regularity, you already know that I love risotto. I love carbs in general, and the adaptability of risotto specifically. We’ve experimented with taking risotto in a lot of different directions before (see our other risotto recipes), but this summer-y version is a new fave! We eat it all the ways, from putting it in cold salads, to eating it right off the cob. I’m actually a little surprised that we hadn’t tried the corn and risotto combo until now. Over here, we’re ready for the heat of summer to be over, but we’ll cling to the last remnants of summer procedure as long as we can! I’m always lulled into happiness and excitement, looking forward to the next season’s produce (I’m coming for you apples and pumpkins!), but the the bounty of summer reigns superior I think.
- 3 ears of corn
- 4+ cups chicken (or vegetable) stock
- 2 strips of bacon
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 tsp smoked paprika
- 1 tsp paprika
- 1/4 cup (plus extra) fresh grated Parmesan cheese
- Bring a large pot of water to a boil. Cook the shucked ears of corn for just 3-4 minutes, until their color brightens. Drain and set aside until cool enough to handle.
- Once able to handle the corn, slice the kernels off of the cob. Don’t toss the cobs! Save the corn kernals to the side in a bowl. Place the cobs in a medium saucepan and pour in the 4 cups of stock. Place over low heat and let it sit on the burner while starting the risotto.
- Slice the bacon into small lardons. Place in a large pan over medium heat, top with 2 turns of pepper, and cook for just 1-2 minutes, until the bacon begins to release its fat.
- Now add the diced onions. Cover the pan and sweat for 3 minutes. Remove lid, add the minced garlic, and cook for another 3 minutes.
- Pour the arborio rice in with the bacon, onions, and garlic. Toast for just 1-2 minutes, stirring occasionally so the rice doesn’t burn.
- Deglaze the pan with the wine. Lower heat of the burner to just under medium. Stir until it is all absorbed by the rice.
- Now add the warm stock, one ladle-full at a time. You will probably have the remove the corn cobs at this time for your convenience. Continue stirring until all is absorbed. Repeat this pattern until the rice is well softened, but still slightly al dente. [This will take at least 30-45 minutes.]
- At this point, add the corn and spices. Continue adding stock and stirring as you were until the risotto has finished softening to your liking.
- Finish by stirring in the Parmesan cheese and then tasting and adding additional salt if needed.
- Serve topped with additional Parmesan if desired.