Before you get down to the nitty-gritty of this creamy Grilled Corn Risotto recipe, let me count the ways you can cook it! I have been in love with a risotto recipe for all my life. My mom and grandmothers used to make their own version of a risotto.
One week, we would dine on mushroom risotto. The next time, we would enjoy a chicken risotto recipe. During holidays and significant celebrations, my family would cook up a storm adding shrimp risotto recipe to the menu.
What I am getting to is that a good risotto recipe creates a unique base for additions like chicken, shrimp, scallops, vegetables and mushrooms.
Once you get familiarized with this easy to make food for your family, you will have all the courage and opportunities to create your own risotto masterpieces.
How Is Risotto Cooked?
To begin with a good risotto suitable rice is one of the prerequisites. I love cooking with Arborio rice which brings in the flavor and aroma to the final risotto recipe. Arborio rice kernels are short and starchy, which makes it a really good creamy risotto recipe base.
Cooking risotto has a unique technique of adding hot broth to the cooking rice in steps. Basically, instead of pouring all the broth required by the recipe into the rice, I will be adding a couple of cups at a time. This allows the rice to absorb the liquid and generate a specific flavor.
You can add risotto as a stuffing in many recipes!
Check out Roasted Bell Peppers stuffed with Riced Cauliflower
If you wish to add wine to your risotto recipe, use dry white wine for cooking it. It doesn’t matter which white wine brand. Any white wine on your shelf will do!
Add Hot Broth in Stages to Your Risotto Recipe
Warming up a broth of choice, vegetable or chicken or bone broth, and adding it to the cooking risotto in stages is the key to the best recipe!
The risotto recipe looks creamy and so yummy after all the warm broth has been absorbed by the rice. I add my favorite herbs and freshly cut scallions to the plate.
One of the best and unique things about this risotto recipe is that you can add any additional ingredients to it. This time, I chose to add grilled corn kernels to the final stir of Arborio rice.
Swipe this Grilled Corn Risotto Recipe
for Your Family Dinner or Celebration
- 3 ears sweet corn
- 5-6 cups chicken or vegetable or bone broth
- 6 Tbsp unsalted butter, divided into 3 equal portions
- 1 medium onion, diced
- 1 cup dry white wine
- 1/2 cup green onion, diced
- Salt & Pepper to your taste, Kocher
- Heat the grill to medium-high heat and grill corn ears until they're slightly charred. If you have corn off the cob, you can spread it out on the grilling pan and allow it to blacken a bit. Either way, you will get an aromatic corn kernels to add to your risotto.
- In a medium saucepan, heat your chosen broth that will be added to the risotto later. Do not boil the broth! When it's warm, it will be easier absorbed by the rice.
- In a separate high-sided skillet add 2 Tablespoons of butter and diced onions. Saute for about 3 minutes until onion softens.
- Add rice to the onion and cook for about 4-5 minutes, stirring frequently with a wooden spoon.
- Add white wine to the rice and cook for about 4 minutes, until the wine is absorbed.
- Add 1.5 cups of the warm broth and allow it to be absorbed by the rice. Stir frequently. It will take about 5-6 minutes. Keep in mind you are cooking on a medium heat.
- Add another 1.5 cups of warm broth and stir while it's being absorbed by rice.
- Pour the remaining warm broth into the almost cooked risotto. Stir it and wait until the final portion of broth will be absorbed by rice.
- Stir the grilled corn kernels into the cooked risotto. Season with salt, pepper. Garnish with diced onions and Parmigiano-Reggiano cheese.
- Serve while its hot with vegetables, salad or as is.