Pan-Roasted Corn Risotto Recipe

Name: Pan-Roasted Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups light chicken stock or canned low-sodium broth; 5 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 3 shallots, minced; 3 cups fresh corn kernels (from 5 to 6 ears); 1 1/2 cups Italian medium-grain rice, preferably Carnaroli (10 ounces); 1/4 cup dry white wine; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons finely chopped flat-leaf parsley; Salt and freshly ground pepper

Servings: persons

5 cups light chicken stock or canned low-sodium broth
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 shallots, minced
3 cups fresh corn kernels (from 5 to 6 ears)
1 1/2 cups Italian medium-grain rice, preferably Carnaroli (10 ounces)
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper

1
In a medium saucepan, bring the chicken stock to a boil over moderately high heat.
2
Lower the heat to keep the stock at a bare simmer.
3
Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil.
4
Add the shallots and cook over moderate heat until softened, about 4 minutes.
5
Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes.
6
Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes.
7
Pour in the wine and continue stirring until most of the wine has evaporated.
8
Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed.
9
Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes.
10
Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter.
11
Season with salt and pepper and serve at once.

1122

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups light chicken stock or canned low-sodium broth, 5 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 3 shallots, minced, and more.

Yes, Pan-Roasted Corn Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Corn Risotto

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