Fresh Corn Risotto

I am a long time lover of risotto. Any kind! Similar to pasta, risotto is such a versatile dish in which any sort of sauce, protein, vegetables, herbs, or cheese can be added. My absolute favorite winter risotto is my Butternut Squash Risotto recipe but without a doubt Fresh Corn Risotto is the most delicious summertime risotto dish. It is delicious served with any grilled meat or seafood. I love serving it with rotisserie chicken and a watermelon fruit salad.

The key ingredient in this Fresh Corn Risotto is not surprisingly fresh corn. The corn kernels are not only throughout the risotto but also puréed, creating a “liquid gold” base that bursts with corn flavor. It has such a luxurious and smooth texture. Somehow it’s both comforting and refreshing which makes this dish perfect for summer meals.

INGREDIENTS TO MAKE FRESH CORN RISOTTO

• Corn on the cob
• Hot water
• Butter
• Shallot
• Garlic
• Salt
• Black pepper
• Arborio rice
• Fresh thyme
• Parmesan cheese
• Sour cream or Crème fraîche
• Fresh chives
• Fresh lemon juice

HOW TO MAKE FRESH CORN RISOTTO

• Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl.
• Stand 1 cob on end and cut the kernels off the cob.
• It should take 4 cuts top to bottom of the cob.
• Set corn kernels aside.

• To make the corn purée, stand 1 reserved cob on end on a cutting board or plate and firmly scrape downward with the back of a knife to remove the pulp on the cob.
• Repeat with remaining cobs.
• Transfer the pulp to blender and add 3 cups corn kernels.
• Process corn and pulp on low speed until a thick purée forms, about 30 seconds.
• While the blender is running, add ½ cup hot water.
• Increase the speed to high and continue to process until smooth, about 3 minutes longer.
• Pour purée through a fine-mesh strainer set over a liquid measuring cup or bowl.
• Using a rubber spatula, push the purée through the strainer, extracting at least 2 cups worth of corn liquid; set aside the liquid and discard the leftover solids.
• Melt the butter in a large stockpot or Dutch oven over medium heat.
• Add the shallot, garlic, salt, and pepper.
• Cook, stirring frequently until softened, about 1 minutes; do not brown.
• Add rice and fresh thyme sprigs; cook for 3 minutes stirring frequently.
• Stir in 4 ½ cups hot water.
• Reduce the heat to medium-low, cover, and simmer until the rice is al dente and the liquid is slightly thickened, about 16-19 minutes, stirring twice during cooking.
• Add the reserved corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened (not sticky), about 3 minutes.
• Remove from the heat.
• Stir in the ½ cup Parmesan and remaining 1 cup corn kernels.
• Cover the pot with the lid and let it stand for 5 minutes.
• Stir in sour cream, chives, and lemon juice.
• Discard the fresh thyme sprigs and season with salt and black pepper.
• If necessary, adjust the consistency with remaining ½ cup hot water.