Sweet Corn Risotto with Tarragon
Sweet Corn Risotto with Tarragon celebrates the best of summer cooking. Creamy Arborio rice pairs beautifully with sweet corn, fragrant herbs, and a touch of Parmesan for a dish that’s comforting, fresh, and full of seasonal flavor.
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Italian Translation: Risotto di Mais al Dragoncello
Region of Origin: Lombardy
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
When people ask what my favorite dish to make is, I always say risotto. It’s not difficult, but it does ask for your attention — and that’s what makes it so rewarding. Each time the rice transforms into something creamy and rich without a drop of cream, it feels like a small victory.
And I love how versatile it is. Every season brings new possibilities for vegetables, herbs, wines, proteins, and garnishes. Originating in northern Italy—particularly the Lombardy region—traditional risotto follows just five general steps, making it easy to create endless seasonal variations.
Why this recipe works: Sweet corn and fresh tarragon are one of my favorite summer pairings. Together they create a risotto that’s rich yet bright, comforting yet fresh. And if you’re lucky enough to have leftovers, you’re already halfway to homemade arancini.
INGREDIENTS FOR Sweet Corn Risotto with Tarragon:
Full measurements in the recipe card below.
- Vegetable Broth
- Extra Virgin Olive Oil
- Shallot
- Risotto Rice “Arborio”
- White Wine
- Sweet Corn
- Unsalted Butter
- Dried (or Fresh) Tarragon
- Parmesan Cheese
RECOMMENDED KITCHEN TOOLS:
- 2 Medium Saucepans
- Wooden Spoon
HOW TO MAKE SWEET CORN RISOTTO WITH TARRAGON:
Step 1: "Il Soffritto"- Build the aromatic flavor base .
In a medium saucepan, heat vegetable broth on medium heat. Separately, in a large saucepan, heat olive oil on medium heat for 2 minutes. Add minced shallot and saute with a wooden spoon for 2-3 minutes.
STEP 2: “La Tostatura” – Toast the rice.
Add risotto rice and “toast” for 2 minutes, continuously stirring.
STEP 3: “Lo Sfumato” - Make steam, adding acidity to balance.
Add white wine and let evaporate, about 4 minutes.
STEP 4: “La Cottura” - Cook the rice.
Increase heat slightly to medium-high and add 2 ladles of the warm broth and cook for 5 minutes. Add sweet corn, tarragon, and salt and stir to combine. Continue adding 1–2 ladles of warm broth at a time, stirring often and allowing most of the liquid to absorb before adding more. Continue cooking for 15–20 minutes (or according to the rice package instructions) until the rice is creamy and al dente. (Keep an eye on the pan—risotto likes small additions of broth every few minutes rather than all at once.)
STEP 5: "La Mantecatura" - Add the creamy texture.
When rice is fully cooked, remove from heat and quickly add the butter and parmesan cheese. Stir until butter is melted and cheese incorporated.
How to Serve Sweet Corn Risotto with Tarragon:
- Portion 1 serving (¾ cup) on a dinner plate, and gently tap the underside of the plate with the heel of your hand to help the risotto spread naturally.
- Continue to plate and garnish for the remaining servings.
- Serve with a crisp white wine like Soave or Pinot Grigio (learn why in my Italian White Wine Guide)
- Leftover risotto makes delicious homemade arancini – see my recipe for Mozzarella & Sweet Corn Arancini for inspiration!
Buon Appetito!
La Vita, Simplified:
Pantry Favorite: Arborio rice is one pantry staple I always keep stocked.
Kitchen Favorite: A sturdy wooden spoon makes constant stirring comfortable.
Ingredient Swap: Chicken broth works just as well if that’s what you have on hand. Water can even be substituted if you’re in a bind!
Storage Tip: If you don’t plan on drinking your white wine with your meal, you can freeze leftover wine in ice cube trays to add instant depth to sauces later.
SWEET CORN RISOTTO WITH TARRAGON
Equipment
- 2 Medium saucepans
- Wooden Spoon
Ingredients
- 4 cups Vegetable Broth
- 1 ½ Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Shallot - minced
- 1 cup Risotto Rice “Arborio”
- ¼ cup White Wine
- ½ - 1 teaspoon Salt - will depend on the stock/broth used and personal preference
- 1 Ear Sweet Corn, cooked with kernels cut from cob - should be about ¾ cup
- 2 Tablespoons Unsalted Butter
- 1 ½ teaspoons Dried Tarragon - or fresh tarragon = 1 Tbsp minced
- ⅔ cup Parmesan Cheese, grated - plus more for serving
Instructions
- Heat Broth: In a medium saucepan, heat broth on medium heat.
Step 1: Il Soffritto- Build the aromatic flavor base
- Separately, in a large saucepan, heat the olive oil over medium heat for 2 minutes.
- Add minced shallot and saute with a wooden spoon for 2-3 minutes.
Step 2: La Tostatura- Toast the rice
- Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until lightly toasted.
Step 3: Lo Sfumato- “Make steam”, adding acidity to balance
- Add white wine and let evaporate, about 4 minutes.
Step 4: La Cottura- Cook the rice
- Increase heat slightly to medium-high and add 2 ladles of the warm broth and cook for 5 minutes.
- Add sweet corn, tarragon, and salt. Stir to combine.
- Continue adding 1–2 ladles of warm broth at a time, stirring often and allowing most of the liquid to absorb before adding more. Continue cooking for 15–20 minutes (or according to the rice package instructions) until the rice is creamy and al dente.Keep an eye on the pan—risotto likes small additions of broth every few minutes rather than all at once.
Step 5: La Mantecatura- Add the creamy texture
- When rice is fully cooked, remove from heat and quickly add the butter and parmesan cheese. Stir until butter is melted and cheese incorporated.
- Portion 1-serving (¾ cup) on a dinner plate, and gently tap the underside of the plate with the heel of your hand to help the risotto spread naturally.
- Continue to plate and garnish for the remaining servings.
Buon Appetito!
Notes
- Serving Note & Special Instructions:
- For the Broth: swap vegetable with chicken if preferred. Or you can use water if you’re in a bind. Keep the broth/water warm while cooking.
- Leftover risotto makes wonderful homemade arancini – see my recipe for Mozzarella & Sweet Corn Arancini for inspiration!
- Michelle’s Kitchen Recommendations:
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