The extra effort of milking the corn cobs for the pulp and juices really adds a strong fresh corn flavor to the entire rice, rather than just stirring in some corn towards the end of cooking. The additions of garlic, pancetta, and chives didn’t hurt either. I made a huge pot and can hardly wait to eat it all week long. There may even be some arancini (fried risotto balls) in my future.
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Sweet Corn Risotto with Pancetta
- Total Time: 75 minutes
- Yield: 6-8 servings 1x
Description
This Sweet Corn Risotto with Pancetta is a creamy and flavorful dish, enhanced by the fresh corn pulp and crispy pancetta, making it a delightful meal for any corn lover.
Ingredients
- 6-8 cups (1.4-1.9 L) low sodium chicken stock
- 6 tbsp (85 g) unsalted butter, divided
- 4 tbsp (60 ml) olive oil, divided
- 4 oz (115 g) pancetta, chopped
- 2 cloves garlic, minced finely
- 4 shallots, minced
- 1 1/2 cups (360 ml) arborio rice
- 4 ears of corn, kernels removed and cobs milked
- 1 cup (100 g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
Instructions
- Prepare the corn first. Using a sharp knife, cut the kernels off the cobs and place in a bowl. Be sure not to cut too close to the cob, you want just the soft crisp nuggets of corn. Then you want to “milk” the corn cobs. This basically means you want to squeeze all the pulp and juice out of the cob. I used my microplane to gently grate the cobs of corn over a bowl. After I went over the entire cob with the microplane, I quickly ran the back of my knife down each cob to squish out the rest of the juice. This can get a bit messy, so use a large bowl and wear an apron.
- Bring the chicken stock to a simmer in a large saucepan or small stockpot, then reduce heat to low and keep warm.
- In a large heavy pot, melt two tbsp of butter over medium heat. Add two tbsp of olive oil. Add pancetta and cook until most of the fat has rendered and starts to crisp. Add the garlic and saute for another 1-2 minutes, just until fragrant. Remove from heat, and transfer pancetta to a bowl and set aside.
- Over medium heat in the same pot, melt two tbsp of butter with two tbsp of olive oil. Add the shallots and saute until tender, about 6-8 minutes.
- Stir in the rice, and let cook until the rice toasts a bit and becomes slightly translucent, about 3-4 minutes. Add the wine and cook until it has absorbed, stirring frequently, about 3 minutes. When wine is just about all absorbed, add the corn kernels and pulp and stir to combine.
- Reduce heat to medium low, and add 1 cup of hot broth, stirring rice very frequently until broth is absorbed. Continue adding broth 1 cup at a time and stirring, until rice is just al dente. This should take about 30-40 minutes, and you may not need all the broth.
- When the rice is at the al dente stage, stir in the pancetta, the rest of the butter, cheese, and chives. Add plenty of black pepper and salt to taste. Serve immediately, and if you have leftovers, its nice to have a bit of chicken broth in the fridge to loosen up the risotto as its reheating. Just a few tbsp of hot broth can turn a sticky clump of leftover risotto nice and creamy again.
Notes
- Milking the corn cobs adds a deeper corn flavor to the risotto.
- Leftovers can be used to make arancini (fried risotto balls).
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a little extra stock to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 20
- Carbohydrates: 55
- Fiber: 4
- Protein: 15
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
- Risotto allo Zafferano: Italian Saffron Risotto
- Secrets To Making Perfect Italian Risotto By Italian Chef Marta Grassi
- Mushroom and Squid Risotto
- Mushroom Risotto from OTTO Woolloomooloo, Sydney, Australia
Frequently Asked Questions
What does “milking” the corn cobs mean and why does it matter?
After cutting the kernels off, you run a microplane or the back of a knife down each cob to squeeze out the pulp and juice. The article explains this adds a strong fresh corn flavor that infuses the entire risotto — rather than the corn tasting like a late-added ingredient — and it’s the reason this recipe goes beyond simply stirring corn in at the end.
Do I need to use all 6–8 cups of stock?
Not necessarily — the instructions say to add broth 1 cup at a time, stirring until absorbed, for about 30–40 minutes until the rice is just al dente. You may not need all the broth depending on your rice and heat level. 
What can I do with leftover risotto?
The article and notes both mention making arancini (fried risotto balls). The notes also advise reheating leftovers gently on the stove with a few tablespoons of hot chicken broth to restore the creamy texture.
