With a splash of white wine and lots of garlic, this sweet corn risotto is a heavenly weeknight dinner. You won't believe how simple it is!
Prep Time5 minutesminutes
Cook Time40 minutesminutes
Total Time45 minutesminutes
7tablespoonsunsalted butter, divided
3garlic cloves, minced
4large shallots, chopped
3cupsfresh sweet corn
1 ½cupsarborio rice
1cupsauvignon blanc wine
5 ½cupschicken stock
4ozRomano cheese, parmesan, grated
salt and pepper to taste
In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. 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 tender.
Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!
Storage: Refrigerate fully cooled corn risotto in an airtight container for up to 5 days. To reheat it, microwave the risotto for up to 2 minutes or until warm. You can also do it in a small pot over low heat for 5-6 minutes.