Corn Risotto
Updated July 23, 2025
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups corn stock (see recipe below) or chicken stock
- 2tablespoons unsalted butter
- 1leek, white and light green parts only, finely chopped
- 1teaspoon kosher salt
- ¼teaspoon black pepper
- 1cup arborio rice
- ½cup dry white wine
- 1½cups raw corn kernels (from about 2 ears corn)
- 1cup grated Parmesan cheese
- ¼cup heavy cream
- 2tablespoons minced chives (optional)
- 2corn cobs (kernels removed and reserved for risotto)
- 1onion, cut into quarters
- 1carrot, cut into 1-inch pieces
- 1celery rib, cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek (reserve white and light green parts for risotto)
- 2cloves garlic, smashed
- 1teaspoon salt
- 1teaspoon whole black peppercorns
For the Risotto
For the Corn Stock (optional)
Nutritional analysis per serving (4 servings)
724 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 31 grams protein; 1599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Risotto
- Step 1
Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Step 2
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Step 3
Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Step 4
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Step 5
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- Step 6
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
For the Corn Stock (optional)
- Step 7
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Private Notes
Comments
From an old Bob Appetite recipe, puree about a third of the corn kernels in a blender with a little of the stock before adding it to the risotto. It makes a wonderful creamy risotto. No need to add cream.
Great summer dinner! Lobsters were on sale, so I bought two. After they were cooked and I removed the meat I included the shells when I made the corn stock. I chopped the lobster meat into chunks and added it at the end just before the whipped cream. I also added a bit of fresh tarragon. We have tomatoes in the garden, so I served the risotto with a simple tomato salad. Fresh tomatoes, corn and lobster: a perfect summer combination!
Excellent recipe. I made it even better by chopping a few slices of thick cut bacon and frying them prior to adding the onions. Fry bacon until crispy and remove until the end, then return to the risotto when adding the cheese. Enjoy!
@Tim Thanks for "boiling down" the comments!
Wasn't too crazy about it - I thought it was a bit bland. Since I like using fresh corn in different ways, I might make it again, but add a little red pepper flakes or garlic next time.
This was delicious. I had a hankering for crab and corn risotto, so I made this risotto and added a 1lb of lump crab at the end and it was incredible. I made the corn stock as written, but then after 30 minutes, I removed everything, returned the cobs, and let them steep until I was ready to use it. I think I ended up using about 4 ears of corn, which resulted in a risotto that felt equal parts rice, corn, and crab. The balance was perfect. I would have paid good money for this at a restaurant.