CORN RISOTTO

GATHER YOUR INGREDIENTS

4 - 6 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved

5 ½ cups hot water, divided

2 tablespoons 
unsalted butter

1 shallot, minced

2 teaspoons table salt

1 garlic clove, minced

½ teaspoon pepper

1 ½ cups 
Arborio rice

3 sprigs fresh thyme

1 ounce 
Parmesan cheese,
 grated (½ cup)

¼ cup crème fraîche

2 tablespoons chopped fresh chives

½ teaspoon lemon juice

VIEW INGREDIENTS
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KEY EQUIPMENT

Large Dutch Ovens

Midpriced Blenders
*

BEFORE YOU BEGIN

Serve this risotto with a side salad as a light main course, or serve it as an
accompaniment to seared scallops or shrimp or grilled meat. If crème fraîche is
unavailable, you can substitute sour cream. A large ear of corn should yield 1 cup of
kernels, but if the ears you find are smaller, buy at least six.
1

INSTRUCTIONS
Stand 1 reserved corn cob on end on cutting board and firmly scrape downward with
back of butter knife to remove any pulp remaining on cob. Repeat with remaining
reserved cobs. Transfer pulp to blender. Add 3 cups corn kernels.
2
Process corn and pulp on low speed until thick puree forms, about 30 seconds. With
blender running, add ½ cup hot water. Increase speed to high and continue to process
until smooth, about 3 minutes longer. Pour puree into fine-mesh strainer set over large
liquid measuring cup or bowl. Using back of ladle or rubber spatula, push puree
through strainer, extracting as much liquid as possible (you should have about 2 cups
corn liquid). Discard solids.
3
Melt butter in large Dutch oven over medium heat. Add shallot, salt, garlic, and
pepper and cook, stirring frequently, until softened but not browned, about 1 minute.
Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent
around edges, 2 to 3 minutes.
4
Stir in 4½ cups hot water. Reduce heat to medium-low, cover, and simmer until liquid
is slightly thickened and rice is just al dente, 16 to 19 minutes, stirring twice during
cooking.
5
Add corn liquid and continue to cook, stirring gently and constantly, until risotto is
creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to
thicken as it sits). Stir in Parmesan and remaining 1 cup corn kernels. Cover pot and
let stand off heat for 5 minutes. Stir in crème fraîche, chives, and lemon juice. Discard
thyme sprigs and season with salt and pepper to taste. Adjust consistency with
remaining ½ cup hot water as needed. Serve immediately.