Risotto seems to be a dish that people either love to make or are intimidated by. I happen to fall in the love to make category! Once you have the basic recipe for risotto down, it’s easy to incorporate a lot of different flavors, like in my caramelized onion risotto or butternut squash risotto. Arborio rice is an essential ingredient to a good risotto. The texture is perfect to give you a risotto with the right amount of texture and one that is soft without being mushy. I’ve made Arborio rice a pantry staple since it is so easy and quick to make!
This risotto is fairly simple because I wanted the flavors of late summer sweet corn to really shine. The corn is such a natural pair with the chewy rice, and this dish is the perfect dinner after a warm summer day as the evenings start to cool off. Fall is in the air but I’m holding onto summer’s produce for as long as I can! There will be plenty of time for recipes with pumpkins and apples! I have always loved corn on the cob, and a farmstand near our house has fresh, locally grown corn priced at just $2 for 5 ears! Needless to say, I’m picking corn up every week. I’ve never canned corn at home, but I’m tempted to try. For now I’m adding it raw to salads, incorporating it into every recipe I can, and freezing some to have on hand this fall and winter.
Simple and delicious, this risotto is full of flavors that you’re sure to love. I highly recommend making Arborio rice a pantry staple of your own so that you can have an easy meal ready to go anytime! The great thing about risotto is that it seems so fancy and is definitely nice enough to serve guests, but is very easy and made with a lot of ingredients that you likely already have on hand.
- 3 tbsp. butter
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp. finely chopped fresh thyme
- 1½ cups Arborio rice
- 1 cup white wine
- 3 ears of corn, kernels removed
- 6-8 cups chicken broth
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- ¼ tsp. allspice
- ½ cup shredded parmesan cheese
- Melt butter in a large pot. Add onion, garlic, and thyme and cook until onions are translucent.
- Add rice and stir to coat. Let the rice toast for about 5 minutes until fragrant.
- Add wine and cook until reduced.
- Mix corn into rice mixture along with salt, pepper, and allspice.
- Add chicken broth one cup at a time, cooking after each addition while stirring often.
- Taste the rice and stop adding liquid when the desired texture is reached.
- Remove from heat and stir in parmesan cheese. Taste and add more salt if needed.
- Serve immediately and enjoy!
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