This Sweet Corn Risotto with Crispy Prosciutto Recipe is one of those dishes that feels fancy but actually comes together in just about an hour. Creamy, sweet, and with that irresistible salty crunch from prosciutto — it’s a winner every time I make it.
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Why You'll Love This Recipe
Honestly, risotto can sometimes feel a bit intimidating, but this Sweet Corn Risotto with Crispy Prosciutto Recipe makes it approachable and downright delicious. Sweet corn brings out that gentle freshness and sweetness, while crispy prosciutto adds a perfect salty contrast that I can’t get enough of.
- Corny goodness: Using fresh corn and even infusing the broth with the cobs gives the risotto a deep, natural corn flavor that’s subtle but unforgettable.
- Crispy prosciutto topping: It’s like parmesan’s salty sidekick, adding a crunchy pop of texture on top.
- Comfort food with a twist: Creamy, indulgent risotto but without heavy cream — the starch from the rice does all the work.
- Flexibility: Whether you want to swap the prosciutto for pancetta or make it vegetarian with veggie broth, this recipe adapts easily.
Ingredients & Why They Work
Each ingredient in this Sweet Corn Risotto with Crispy Prosciutto Recipe plays a vital role for flavor, texture, and overall success. I always recommend buying the freshest corn you can find, and don’t skip the step where we simmer the cobs in the broth — it’s a game changer.
- Fresh sweet corn: The star of the dish, lending that natural sweetness and fresh bite.
- Chicken stock or broth: Provides a savory base; warming it and infusing with corn cobs adds an extra layer of flavor.
- Prosciutto: Crisps up beautifully in the oven and brings in a salty crunch.
- Unsalted butter: Adds richness and a silky finish to the risotto.
- Shallot and garlic: Classic aromatics that build flavor depth.
- Fresh thyme leaves: Gives a subtle herbaceous note without overpowering the corn.
- Arborio rice: Its high starch content is essential for that creamy risotto texture.
- White wine: Adds acidity and brightness, balancing the richness.
- Parmesan cheese: Umami-rich and creamy, stirred in at the end for indulgence.
- Chopped chives or basil: Fresh herbs for garnish that brighten each bite.
- Salt and pepper: To season perfectly—taste as you go!
Make It Your Way
One of my favorite things about this Sweet Corn Risotto with Crispy Prosciutto Recipe is how easy it is to tweak. I love adding a pinch of chili flakes for a subtle kick or swapping basil for fresh tarragon in late summer to shake things up.
- Variation: Sometimes, I switch out prosciutto for pancetta or crispy bacon when I’m after a smokier flavor — both work beautifully. Once, I even tried sautéed shrimp on top for a seafood twist, and it was a hit with friends.
Step-by-Step: How I Make Sweet Corn Risotto with Crispy Prosciutto Recipe
Step 1: Prepare and Infuse Your Broth
Start by cutting the kernels off your fresh corn cobs. Don’t toss those cobs! Instead, toss them into a large pot with your chicken stock and gently simmer. This infuses your broth with that subtle, sweet corn essence that elevates the entire dish. Keep this broth just simmering on low heat — you’ll want it warm when adding to your rice.
Step 2: Get That Prosciutto Crispy
While your broth is infusing, lay your prosciutto in a single layer on a parchment-lined baking sheet. Pop it into a 400°F oven and bake for about 15 minutes until it's golden and crisp. This is better than any store-bought chip, trust me. Once done, transfer to a paper towel-lined plate to drain excess oil.
Step 3: Sauté Corn and Create the Corn Liquid Base
In a skillet, sauté most of the corn kernels just until they get a little color and sweetness from a light char. Reserve about a cup of these kernels, then blend them with 3 cups of your warm, infused broth. This silky golden liquid will be the secret to super flavorful risotto. Set it aside for later.
Step 4: Cook the Risotto
Melt butter in a deep pan over medium heat, then add minced shallots and garlic; cook gently until soft and fragrant. Toss in your arborio rice and fresh thyme, toasting the grains briefly until they smell nutty. Pour in white wine and cook until it’s mostly absorbed — this adds lovely acidity and depth.
Now, the classic risotto part: add warm chicken broth two ladles at a time. Stir constantly with a wooden spoon — this is key to coaxing out the starches that make risotto so creamy. Once most of the broth has absorbed, start incorporating the golden corn liquid base you made earlier in the same slow, stirring manner until almost all the liquid is absorbed.
Once creamy, stir in the sautéed corn kernels. Take the pan off the heat, stir in freshly grated parmesan cheese, and season with salt and pepper to your liking. The result should be creamy, luscious, and packed with sweet corn goodness in every bite.
Step 5: Plate and Serve
Spoon the risotto onto plates or into bowls, then sprinkle generously with your crispy prosciutto, extra corn kernels, chopped chives or basil, and a final dusting of parmesan. Grab a fork and enjoy the comforting, yet elegant flavors of this Sweet Corn Risotto with Crispy Prosciutto Recipe.
Top Tip
I’ve learned the hard way that the secret to perfect risotto is patience and constant stirring — rushing or skipping steps makes all the difference in texture and creaminess.
- Use Warm Stock: Adding cold broth cools the rice and interrupts cooking, so keep your stock simmering gently on the stove.
- Simmer, Don't Boil: A gentle simmer keeps flavors balanced and helps you better control liquid absorption.
- Keep Stirring: Stir frequently to release the rice’s starch and build that signature creamy texture.
- Don’t Rinse the Rice: It might be instinctual, but rinsing removes the surface starch you need for creaminess.
How to Serve Sweet Corn Risotto with Crispy Prosciutto Recipe
Garnishes
I love topping this risotto with extra crispy prosciutto and a sprinkle of fresh chives for that burst of color and mild onion flavor. A few fresh basil leaves can add a sweet, herbal lift. And never underestimate a little extra parmesan — it makes everything richer.
Side Dishes
To keep things balanced, I usually pair it with a simple arugula salad dressed with lemon vinaigrette or some roasted asparagus. The peppery greens and crisp veggies complement the creamy risotto beautifully.
Creative Ways to Present
For special occasions, try serving the risotto in shallow bowls with a small prosciutto chip perched on top. A drizzle of good-quality olive oil and edible flowers on the side can make it feel extra festive and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftover risotto in an airtight container in the fridge for up to three days. It thickens as it cools, so don’t worry if it looks dense at first — it’s easy to fix when reheating.
Freezing
Freezing risotto isn’t ideal because the texture can change after thawing, but if you must, freeze it in small portions. Defrost overnight in the fridge before reheating to help retain as much creaminess as possible.
Reheating
When reheating, I add a splash of broth or water to loosen up the risotto, then heat gently on the stovetop, stirring frequently until warmed through and creamy again. It’s much better than the microwave, which can dry it out.
Frequently Asked Questions:
Absolutely! Swap the chicken stock for vegetable broth and replace the prosciutto with sautéed mushrooms or a crispy plant-based bacon alternative for a delicious vegetarian version.
The easiest way is to bake it in the oven on parchment paper at 400°F for about 15 minutes. Keep an eye on it so it doesn’t burn; you want it golden and crunchy. This method yields a perfect crispy texture without the mess of frying.
Yes, frozen corn works well—just thaw and sauté to get some charred flavor. Canned corn is fine too but rinse it first to reduce any excess salt. The flavor won’t be quite as fresh and sweet as fresh corn, but it’s a handy option.
It’s really important! Stirring releases the starch from the arborio rice, which creates that classic creamy texture. If you skip stirring or add broth too quickly, the risotto won’t develop its luscious, velvety consistency.
Final Thoughts
Sweet Corn Risotto with Crispy Prosciutto Recipe is one of those dishes I love sharing with friends because it’s comforting, flavorful, and surprisingly straightforward. Whether you’re looking to impress at a dinner party or just treat yourself on a weeknight, this recipe hits all the right notes. I hope you enjoy making and eating it as much as I do — it’s definitely a new favorite in my kitchen!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy corn risotto combines fresh sweet corn, savory prosciutto, and Parmesan cheese for a comforting and flavorful dish. The risotto is cooked slowly with infused chicken stock and blended corn for a rich texture, topped with crispy prosciutto and fresh herbs for a perfect balance.
Ingredients
Corn and Broth
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth, plus more as needed
Meat
- 4 ounces prosciutto
Dairy
- 4 tablespoons unsalted butter
- 1 cup freshly grated Parmesan cheese, plus more for garnish
Aromatics and Seasonings
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Grains and Liquids
- 1 ½ cups arborio rice, do not rinse
- ½ cup white wine (Sauvignon Blanc recommended)
Garnishes
- Chopped chives or basil
Instructions
- Prepare the Corn: Cut the kernels off the 4 ears of fresh sweet corn, setting aside the kernels and saving the cobs for infusing the broth.
- Infuse the Broth: In a large pot, bring the 8 cups of chicken stock and the corn cobs to a low simmer. Keep the broth warm to use later, allowing it to absorb aromatic corn flavor.
- Crisp the Prosciutto: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the prosciutto flat in a single layer. Bake for about 15 minutes until crispy, then set aside.
- Sauté the Corn Kernels: In a medium skillet over medium heat, sauté the corn kernels for a few minutes until slightly charred. Reserve 1 cup of this corn for blending and garnish, and set the rest aside.
- Make the Corn Liquid Base: Blend the reserved 1 cup of sautéed corn with about 3 cups of the warm infused stock until smooth. Set this golden corn liquid base aside for cooking the risotto.
- Start the Risotto: In a deep pan, melt the butter over medium heat. Add the minced shallot and garlic and sauté until fragrant, about 2-3 minutes. Add the arborio rice and thyme, toasting for 30 seconds to 1 minute until fragrant.
- Deglaze with White Wine: Pour in the ½ cup white wine and stir until it has mostly reduced and absorbed.
- Add Stock Gradually: Add warm chicken stock 2 ladlefuls at a time to the rice, stirring constantly with a wooden spoon. Allow the liquid to almost absorb before adding more. Repeat this process about 3 times until the rice is creamy and nearly cooked.
- Incorporate Corn Liquid Base: Stir in the blended corn liquid base 2 ladlefuls at a time, continuing to stir constantly until creamy and mostly absorbed. Repeat a few times until the mixture is creamy and the rice is cooked through. Add more warm stock if necessary.
- Finish the Risotto: Stir in the sautéed corn kernels. Remove the pan from heat and stir in the freshly grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Serve: Spoon the risotto onto plates and top with crispy prosciutto, additional corn kernels, chopped chives or basil, and extra Parmesan cheese. Enjoy immediately.
Notes
- Pancetta is a great substitute for prosciutto; sauté cubed pancetta until golden and crispy.
- Use warm stock throughout the cooking process to ensure proper cooking of the arborio rice.
- Stirring constantly is essential to release the rice starch and achieve the creamy texture characteristic of risotto. Avoid simply letting it simmer without stirring.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a little stock or water to loosen the risotto, then heat on the stovetop for 5 to 6 minutes while stirring, or microwave for 2 minutes until warm.
- Variations: Use vegetable broth to make this vegetarian. Substitute prosciutto with bacon, grilled shrimp, or scallops. Canned or frozen corn can be used if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 440 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg
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