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final image of plated sweet corn risotto

SWEET CORN RISOTTO WITH TARRAGON

Author: Michelle @ An Italian Kitchen
Creamy risotto made with sweet summer corn, parmesan, and fragrant tarragon. A northern Italian classic with a fresh, seasonal spin.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course First Course
Cuisine Italian
Servings 6

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

Serving & Garnish Tips:
  • Garnish with additional parmesan cheese, very light EVOO drizzle, and fresh cracked pepper
Special Instructions:
  • 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
5 General Steps to Cooking Risotto:
  • 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.
Keyword Lombardia, Northern Italy, Summer, Vegetarian