Creamed Corn Risotto
Probably my favorite dish of all time is seared scallops with sweet creamed corn risotto. It’s so romantic and delicious, my mouth is watering just thinking about it. As you may know, scallops are pretty pricey so I usually only order them if we are out for a special occasion. However, there is nothing stopping me from getting down on a little sweet corn risotto.
This past weekend, I wanted to do something special for my fiancé. We have been so busy with work, the blog and wedding planning and he has been such a trooper! Austin and I are both big foodies and I just love to spoil him. I decided to whip up a romantic meal to include a few of his favorites: steak, bacon and key lime cheesecake for dessert.
A Little Love and Attention
Risotto is a popular Italian rice dish that is cooked in broth to creamy consistency. I’m not sure why but risotto used to be something that intimidated the heck out of me. I am a Food Channel junkie and on all the competition shows everyone seems to screw it up! Is it really THAT hard? Well, over time I learned that no, it’s not hard. But it does require a lot of love and attention.
It’s summertime in Florida so I added corn to this risotto dish for brightness and sweetness. The wine gives the rice an added warmth and punch of flavor, but you can easily substitute with more chicken broth if you prefer. The recipe takes about 20-25 minutes and you want to serve it immediately. I recommend serving this creamed corn risotto with grilled steak, shrimp or seared scallops. You’ll definitely want to include a green vegetable or something acidic to cut through the richness. If you can devote the attention to this dish, you will not be disappointed. It so rich and decadent, definitely not something you want to eat every day if you’re watching your waistline.
Let me know how you like the recipe in the comments below!
Kelsey Renee
Creamed Corn Risotto
Ingredients
- 1 cup Arborio Rice
- 2 ears of corn
- 2 cups chicken broth
- 2 tablespoons butter or margarine
- 1 small yellow onion, minced (about 4 tablespoons)
- 1/3 cup dry white wine (i.e. chardonnay)
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 3 tablespoons chopped Italian parsley
- Salt and pepper to taste
Instructions
- 1. Using a handheld cheese grater over a large bowl, grate kernels off ears of corn. Make sure you capture all of the bits and liquid. Set aside.
- 2. Bring chicken broth to a low boil in a medium saucepan.
- 3. In a larger saucepan, melt butter on medium heat. Add minced onion and sauté until transparent. Stir in rice until well coated in butter.
- 4. Add wine to rice and stir until it is completely absorbed.
- 5. Stir in corn.
- 6. Using a ladle, transfer enough chicken broth to just barely cover the rice (about ½ cup). Cook and continuously stir until all broth is absorbed. Repeat this step, ladling broth until rice is tender, yet firm to the bite (al dente) ~ 20 minutes.
- 7. Remove rice from heat, stir in heavy cream, Parmesan cheese and Italian parsley. Salt and pepper to taste.
- 8. Serve immediately and enjoy!
