Sweet Corn Risotto with Tarragon
Sweet Corn Risotto with Tarragon is summer at its best. In northern Italy, risotto is a staple, particularly in Lombardia, and it’s endlessly versatile — pairing beautifully with whatever produce the season brings. Here, sweet corn and tarragon bring brightness to the rich, starchy rice, creating a dish that feels both comforting and fresh.
Italian Translation: Risotto di Mais al Dragoncello
Region of Origin: Lombardia
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: First Course [‘Primi’]
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 demand 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. I love its versatility: with every season comes new possibilities for vegetables, herbs, wine, or garnishes. And there are just 5 general Italian steps to making whatever combination you choose.
Sweet corn risotto is one of my summer go-to’s — bright, fragrant with tarragon, and full of the season’s best flavors. It’s the kind of dish that makes you slow down, stir patiently, and savor the reward at the table. And if you have leftovers, you’re in for an extra treat — they make the best arancini (crispy risotto balls) for a future snack or appetizer (more to come on Arancini in the coming weeks!)
What You’ll Need to Make Sweet Corn Risotto with Tarragon:
- Vegetable Broth
- Extra Virgin Olive Oil
- Minced shallot
- Risotto Rice “Arborio”
- White Wine
- Sweet Corn
- Unsalted Butter
- Dried (or Fresh) Tarragon
- Parmesan Cheese
Equipment & Tools for Sweet Corn Risotto with Tarragon:
- 2 Medium saucepans
- Wooden spoon
How to Make Sweet Corn Risotto with Tarragon:
STEP 1: “Il Soffritto”- Create the aromatic flavor base.
In a medium saucepan, heat vegetable broth on medium heat. Separately, in a large saucepan, heat EVOO 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 broth and cook for 5 minutes. Add sweet corn, tarragon, and salt -stir to combine. Continue to cook for 15-18 minutes. Be sure to monitor the rice, adding 1 - 2 ladles of broth at a time as the rice cooks. (It is important to keep an eye and add a little broth every few minutes!)
STEP 5: "La Mantecatura" - Add 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, hitting the bottom of the plate with the heel of your hand to evenly distribute the risotto
- Continue to plate and garnish for the remaining servings.
- Serve with a crisp white wine like Soave or Pinot Grigio.
Buon Appetito!
La Vita, Simplified:
- 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 — no need to open a new bottle mid-recipe.
- Chicken broth or even water can be substituted for the vegetable broth.
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 - NOTE: depends on the stock/broth used and personal preference
- 1 ear Sweet Corn, cooked with kernels cut from cob - NOTE: should be about ¾ cup
- 2 Tablespoons Unsalted butter
- 1 ½ teaspoons dried Tarragon - NOTE: fresh tarragon = 1 Tablespoon minced
- ⅔ cup Parmesan Cheese, grated - Plus more for serving
Instructions
- In a medium saucepan, heat vegetable broth on medium heat.
- Separately, in a large saucepan, heat EVOO on medium heat for 2 minutes.
- Add minced shallot and saute with a wooden spoon for 2-3 minutes.
- Add risotto rice and “toast” for 2 minutes, continuously stirring.
- Add white wine and let evaporate, about 4 minutes.
- Increase heat slightly to medium-high; and add 2 ladles of broth and cook for 5 minutes.
- Add sweet corn, tarragon, and salt -stir to combine.
- Continue to cook for 15-18 minutes. Be sure to monitor the rice, adding 1 - 2 ladles of broth at a time as the rice cooks. (It is important to keep an eye and add a little broth every few minutes!)
- 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, hitting the bottom of the plate with the heel of your hand to evenly distribute the risotto
- Continue to plate and garnish for the remaining servings
- Buon Appetito!
Notes
- Garnish with additional parmesan cheese, very light EVOO drizzle, and fresh cracked pepper
- Chicken broth or even water can be substituted for the vegetable broth.
- Finely minced red onion or white onion can be substituted for the shallot.
- The total Rice Cooking Time from when it is initially added is about 25 minutes
- Step 1: “Il Soffritto”- Create the aromatic flavor base.
- Step 2: “La Tostatura” – Toast the rice.
- Step 3: “Lo Sfumato” - Make steam, adding acidity to balance.
- Step 4: “La Cottura” - Cook the rice.
- Step 5: “La Mantecatura” - Add creamy texture.
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