| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 ears sweet white summer corn, husks removed and discarded
- 6 cups chicken stock
- 6 tablespoons unsalted butter
- 1 small bulb fennel, trimmed and diced, fronds reserved
- 1 small bulb fennel, trimmed and diced, fronds reserved
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 1 1/2 cups risotto rice (preferably Carnaroli)
- 1 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano
Instructions
- Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
- Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
- Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
- Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
- Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
- Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 17 g |
| Cholesterol | 46 mg |
| Sodium | 1123 mg |
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 17 g |
| Cholesterol | 46 mg |
| Sodium | 1123 mg |
Reviews
Very good. I followed the recipe as is but added fresh chiffonade basil as a garnish
Loved this! Didn’t have fennel so I used 2 celery sticks instead. When sautéing celery, I added 2 TBS of mixed garlic.
This recipe is absolutely delicious. I didn’t grill the corn as I had some that I had already cooked and we hadn’t eaten so just cut off the cob. What makes this recipe so special is the corn cob stock. I threw some of the fennel fronds in while I cooked it and OMG the flavor is pure heaven. I’m going to freeze some of our lovely Midwest sweet corn and also make some of that heavenly stock to freeze as well. When we’re freezing our butts off in a Minnesota winter I will be very happy to have this little taste of summer again. Thank you GZ.
Absolutely perfect,
My husband had eaten the corn on three cob that I had shredded off the cob with a box grater on the slice side…works beautifully with corn on the cob.
So I used a can of cream style corn.
It was wonderful.
My husband had eaten the corn on three cob that I had shredded off the cob with a box grater on the slice side…works beautifully with corn on the cob.
So I used a can of cream style corn.
It was wonderful.
I made this but I am not a huge fennel fan so I swapped out the fennel for asparagus and it was amazing! Thanks for the awesome recipe GZ!
This is delicious
Spectacular! Adding fresh grilled summer corn to risotto is just some kind of brilliant. The combination of the creamy risotto and slightly crunchy fresh corn is seriously over the top. I chose not to saute’ the corn kernels after grilling and just added them straight to the finished risotto. I love the texture difference. .My guests were blown away with this dish…I highly recommend it.
PS: Because I had guests and there was a party going on, I opted to use Ina’s Oven Parmesan Risotto cooking method….first time for me…I may never to back to the stove-top method! I made no changes to GZ’s ingredients.
https://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe-2172312
Hands down the best risotto I have ever made or tasted! So delicious and easy! Thank you, chef!
OMG!!! My Grandmother made the best creamed corn. The flavor of this risotto reminds me of her but elevated to be an elegant side. You rocked this one out of the park. Served this with bacon wrapped scallops with a sticky maple and balsamic glaze. LOVE LOVE LOVE!
Outstanding!!!