Sweet Corn Risotto in Corn Broth: Celebrating Summer’s Golden Harvest
This Sweet Corn Risotto in Corn Broth isn’t just a meal; it’s a culinary celebration of peak summer harvest, designed to gently guide your palate from the vibrant days of summer into the cozy embrace of fall. Discover how to transform humble corn into an extraordinary, intensely flavorful risotto.
This post contains affiliate links. Full disclosure is at the bottom of the article.
Unlocking Pure Corn Flavor: The Secret to an Exceptional Sweet Corn Risotto
Are you searching for the ultimate way to showcase the unparalleled sweetness of summer corn? Your quest ends here with this remarkable Sweet Corn Risotto in Corn Broth. This dish is not only generously studded with crunchy-sweet, sun-kissed golden kernels, but its very soul lies in a rich, aromatic broth meticulously crafted from the corn cobs themselves. This seemingly simple detail is, in fact, the cornerstone of the recipe’s success.
Why is making your own corn broth so crucial for a truly outstanding sweet corn risotto? The answer lies in the delicate, nuanced flavor of fresh corn. Unlike heartier vegetables or meats, sweet corn possesses a subtle sweetness and earthy undertone that can be easily overwhelmed. Imagine using a robust chicken broth or even a standard vegetable broth; their stronger, more assertive profiles would inevitably mute the star ingredient. The result would be a pleasant risotto, perhaps, but one where the corn plays a supporting role rather than shining brightly. In this recipe, our goal is to ensure the corn remains absolutely front and center, its mellow, comforting taste fully infusing every grain of rice and transporting you directly to a sun-drenched cornfield.
By creating a broth from the cobs, you extract every last drop of sweet, starchy goodness, creating a foundational liquid that enhances, rather than competes with, the fresh kernels. This technique ensures a pure, unadulterated corn flavor that is both deeply comforting and surprisingly complex. It’s a testament to the magic of using every part of the produce, maximizing flavor while minimizing waste.
The Essence of Summer: A Harvest Celebration Dish
This Sweet Corn Risotto is more than just a recipe; it’s an ode to the bounty of the harvest season. It serves as a delicious and comforting bridge, easing the transition from the carefree days of summer into the crisp, golden embrace of autumn. To truly capture the spirit of this dish and achieve its full potential, the quality of your corn is paramount. The success of this creamy risotto hinges entirely on the vibrant, sweet flavor of the corn. Therefore, we strongly recommend using only market-fresh corn at its peak ripeness, or corn and cobs that you carefully froze at the height of their season.
When selecting fresh corn, look for plump, bright green husks that are tightly wrapped. The silk should be damp and golden or light brown, not dry or black. A gentle squeeze should reveal firm, milky kernels underneath. This ensures you’re getting the sweetest, juiciest corn possible, which will translate directly into a superior flavor for both your corn broth and the risotto itself. If fresh corn isn’t readily available, don’t despair! Freezing corn kernels and cobs when they are at their best is an excellent way to preserve that quintessential summer taste, allowing you to enjoy this delightful risotto even in colder months.
Making this Sweet Corn Risotto allows you to savor the last lingering tastes of summer, while also preparing your palate for the heartier flavors of fall. It’s a dish that feels both fresh and comforting, perfectly balanced for the changing seasons.
A Culinary Revelation: Never Waste Corn Cobs Again!
Prepare for a culinary epiphany: after experiencing the incredible depth of flavor that homemade corn broth brings to this risotto, you will undoubtedly want to make it again and again. In fact, I fully expect that you’ll pledge never to throw corn cobs away ever again! This simple act of resourcefulness is a game-changer for any home cook looking to elevate their dishes and embrace a more sustainable kitchen practice.
Once you’ve stripped those delicious kernels from their cobs for your risotto, the cobs still hold a wealth of sweet, starchy goodness. Instead of discarding them, repurpose them to create a foundational broth that can be used in countless ways. If you’re not making this corn risotto immediately, simply toss the cobs into the pot the next time you prepare a chicken or vegetable soup. They will impart an additional, subtle layer of sweetness and complexity, enriching the broth without overpowering other ingredients. This clever trick transforms something you previously considered kitchen waste into a valuable flavor-enhancer.
But the uses for corn broth extend far beyond risotto and soup. Consider using it as a delicate poaching liquid for fish or chicken, as a base for creamy sauces, or even as the cooking liquid for rice or grains to imbue them with a subtle sweetness. It can be frozen in batches for future use, ensuring that the essence of summer corn is always at your fingertips. Embracing this nose-to-tail philosophy with your produce not only enhances the flavor of your cooking but also contributes to a more mindful and efficient kitchen. It’s a simple step that yields significant culinary rewards, proving that sometimes the best flavors come from the most unexpected places.
Pin Recipe
Sweet Corn Risotto with Corn Broth
Ingredients
For the corn broth
- 6 cobs kernels stripped and reserved for the risotto
- 6 cups (1.5 L) water
- 2 tsp (10 ml) kosher salt
- 3 cloves garlic peeled
For the corn risotto
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 shallots peeled and minced (about 1/3 cup/80 ml)
- 3 cloves garlic peeled and minced
- 4 sprigs of fresh thyme
- 1 cup (250 ml) Arborio rice
- 1/2 cup (125 ml) dry white wine
- 4 cups (1 L) corn broth
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- 2 cups (500 ml) reserved corn kernels (see note below for extra kernels)
- 2 tbsp (30 ml) salted butter
- Kosher salt and freshly ground black pepper to taste
To serve
- Fresh thyme leaves
Instructions
-
For the corn broth: Begin by breaking or chopping the corn cobs in two. In a large pot, combine the corn cobs, water, salt, and peeled garlic cloves. Bring this mixture to a rolling boil, then reduce the heat to the absolute minimum, cover the pot, and allow it to simmer gently for 1 hour to fully extract the corn’s delicate sweetness.
-
Carefully discard the garlic cloves. Using tongs, remove the cobs from the pot and use a spoon or the back of a knife to scrape any remaining kernel bits still clinging to the cobs back into the broth. Do not strain the broth; the small bits of corn will add extra flavor and a slight body. You should end up with approximately 4 cups (1 L) of rich corn broth. Discard the cobs and keep the broth warm while you prepare the risotto. If you’re preparing the broth in advance, store it in an airtight container and refrigerate for up to two days.
-
For the corn risotto: If your corn broth was refrigerated, pour it back into a saucepan. Warm it over low heat until it’s just simmering, then keep it warm and ready for use.
-
In a large, shallow pan (such as a sauté pan) or a round braiser, warm the extra-virgin olive oil over medium-low heat. Add the minced shallots and sauté them gently until they are soft and translucent, which should take about 3 minutes. Stir in the minced garlic and fresh thyme leaves and cook, stirring continuously, for just 1 minute until fragrant. Add the Arborio rice to the pan and cook, stirring, for 2 minutes until the grains are lightly toasted around the edges. Pour in the dry white wine and simmer, stirring occasionally, until the wine is almost completely absorbed by the rice. Reduce the heat to low, then add 1 ladleful of the warm corn broth; stir continuously until the broth is nearly entirely absorbed. Continue this process, adding broth one ladleful at a time and allowing each addition to be absorbed before adding more. This steady stirring and gradual addition of liquid is key to achieving a creamy, perfectly cooked risotto. The risotto is perfectly cooked when the rice is tender but still retains a slight bite (al dente)—stop adding broth once you reach this stage (you should have a bit of broth remaining).
-
Remove the pan from the heat. Add the salted butter and grated Parmigiano-Reggiano cheese, then stir vigorously until both are fully melted and thoroughly incorporated, creating a rich, creamy texture. Gently stir in the reserved fresh corn kernels and one final ladleful of corn broth to loosen the risotto slightly. Taste the risotto and adjust seasoning with kosher salt and freshly ground black pepper as needed. Cover the pan and let the risotto sit for 5 minutes; this allows the flavors to meld and the rice to plump up perfectly.
-
To serve: Ladle the warm sweet corn risotto into shallow bowls. Garnish generously with fresh thyme leaves and a grind of freshly ground black pepper. Serve immediately to enjoy its creamy texture and vibrant corn flavor.
-
NOTE: Leftover Corn Kernels
-
You will likely have more fresh corn kernels than you need for this risotto recipe. Don’t let them go to waste! The remaining kernels are incredibly versatile. Toss them into other soups, add them to fried rice or stir-fries for a burst of sweetness, or incorporate them into salads. Alternatively, store them in a large freezer-safe ziplock bag and freeze for later use, ensuring you always have a taste of summer on hand.
-
VARIATION: Heartier Meal Option
-
To transform this delightful risotto into an even more substantial and utterly divine meal, consider topping it with your favorite seafood. Grilled shrimp, succulent cooked crab meat, or luxurious lobster meat would all complement the sweet corn beautifully, adding a rich, oceanic dimension to the dish.
-
Recipe Credit: Marie Asselin, FoodNouveau.com
-
Adapted from Food52.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.