This is the epitome of Summer in a bowl. If you are like me and cannot get enough of that sweet summer corn, but want more ways to enjoy it than just right off the cob. Well, then this recipe is for you.
This sweet corn and basil risotto is a wonderful twist on the classic risotto. Instead of finishing with butter, we finish this with some creamy mascarpone cheese. Along with some savory, salty grated Parmesan, of course. Garden fresh basil is the absolute kicker in this delicious dish.
What kind of rice is best risotto?
You want to make sure that you use a very starchy, short grain rice such as arborio or carnaroli rice. The reason that you want use a starchy, short grain rice is so that you end up with that rich and creamy texture. These types of rice will cook slowly, releasing their starches a little at a time and give you the perfect end result.
How to make the best risotto?
There are absolutely some tips and tricks to making the best risotto. Here are some things you will want to know to have the best final result.
Toast your rice- You want to make sure that you take the time to toast your rice before you begin adding any liquid. This will help crack the grain and get it ready to release the starches slowly, just as it should.
Deglaze before adding the stock-Â You want to make sure that you deglaze your pot after you have toasted the rice before you begin adding in any stock or water. This will also help the process to begin slowly releasing the starches and also add a depth of flavor. I recommend white wine for most risottos unless you are looking to make a red wine risotto. Then you want the color in addition to the deep red wine flavor. As always, when cooking with wine, you want to use a wine that you want to drink.
Use hot stock/water- When you do begin adding liquid into your risotto, make sure that you are using hot stock or hot water. This will help in two ways. The first way is that it will continue to cook your risotto without cooling it down with every addition of stock/water. Secondly, it will help ensure that the starches are released so that you are not shocking the rice every time you add in the liquid.
Season as you go-it is very important to season your risotto as you go. You will season the aromatics before you add the rice. Then season the rice. Then season to finish after you add in your hot stock/water. Do remember that you are adding Parmesan cheese at the end, so do not over season. Remember you can always add, but you cannot remove. Always check the seasoning after the parm is added too so that if you need more salt, you can add.
Which is better… stock or water?
This is completely a personal preference. I will use stock 9 times out of 10 to make risotto just for the simple fact that I like the added depth of flavor it gives the risotto. However, if you do not have stock on hand, you can still make a fantastic risotto. This will come down completely to seasoning. As long as you season your risotto as you go and make sure that it is seasoned well, you will not even be able to tell the difference.
In a risotto like this one, I like to use vegetable stock. Simple because then this is a completely vegetarian dish. Yet, again, use what you have on hand or is simple to get. You can use chicken stock or even water in this dish as well.
Stir, stir, stir…
The last key to risotto is to stir, stir, stir. Whenever I teach this is a cooking class I always joke that you want to stir until your arm falls off. The reason is that this is not a dish you want to short cut. You want to take the time to cook it slow and stir as it needs.
What to do with the leftover risotto?
Well, assuming that you have any leftovers of this risotto,(you may want to double the recipe if you want to have some extra)! Yet, if you do have leftovers, you can make the most amazing arancini from this incredible risotto. The recipe for those amazing little bits is below. Do not make them without the creamy, pesto aioli to dip them in. It sends them simply over the top.
https://happychefmama.com/2022/08/10/summer-corn-and-basil-arancini/
Chef’s tips
Well, I basically gave away all of my tips above. However, the one chef tip that I did not add above is about the start and finish. You always want to start risotto with some great aromatics. Meaning sweat a shallot and add in some minced garlic. This will begin building those layer of flavor.
Finally, you have to “finish” your risotto. Meaning once it is cooked to the right consistency and the rice is at the right texture, you are not quite done. Make sure you finish with butter, or in this case mascarpone cheese. Always hit it with some freshly grated Parmesan or Romano cheese and check that final seasoning of kosher salt and freshly cracked black pepper.
Sweet corn and Basil Risotto
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup finely chopped shallot or small white onion
- 3 cloves garlic minced
- 1 1/3 cups arborio rice or carnaroli rice
- 1 cup dry white wine
- 3-4 cups vegetable stock or water hot
- 5 oz freshly grated Parmesan cheese divided plus more for garnish
- Kosher salt to taste
- Freshly cracked black pepper
- 4 cups fresh sweet summer corn cut off the cob(about 5 ears) or you can use frozen
- 1/2 cup basil chiffonade plus more for garnish
- 2 tbsp mascarpone cheese
Instructions
- Heat a medium sauce pan with the stock and let it come up to the boil and then turn down to as low as it will go. Make sure it is not boiling and se tit on the back burner.
- In a heavy bottomed pot, heat the butter and the oil together in the pot. Swirl to melt, just until the butter is melted and begins to sizzle.
- Add in the chopped shallots and sweat for about 1-2 min just until slightly softened and becoming translucent. Add in the garlic and cook just until fragrant. Season with kosher salt and freshly cracked black pepper.
- 4.Stir in the rice and lightly toast for about 4-5 minutes or until the rice begins to get a little browned on the edges. Just watch so that you do not burn it.
- Once you have the rice toasted, you will add in the white wine to deglaze the pan. Stir until the rice begins to start to leach some of it's starch and the wine starts to "dry up". At this point you will begin to ladle in the hot liquid a little at a time. This is when you begin stirring and cooking the rice slowly and controlled.
- You will add in the hot stock/water a couple of ladles at a time and stir until the stock has been cooked until you need more. As the rice starts to look like you need to add liquid, you will add it in little by little and continue this process until your rice is cooked just over al dente and/or you have used all of your stop. This whole process will take about 20-30 minutes. You will want to keep the heat on medium to medium-low the whole time.
- Once your risotto is cooked and creamy you will check it for seasoning by tasting it and add kosher salt and freshly cracked black pepper if needed. Then finish it with the mascarpone and the Parmesan cheese. Check one last time for seasoning and stir in the basil at the very end.
- Serve it up by garnishing it with some extra grated Parmesan and fresh basil. ENJOY!
