I’ve been waiting all summer to make this risotto! It’s corn season and sweet corn risotto is my favorite! I like to incorporate pancetta so that I can cook the onions in pancetta oil plus it is a nice salty contrast to the sweet corn. This dish goes well with both red and white wine! Serves 4.
- 2 cups Arborio rice
- 5 cups chicken stock
- 1/2 small white onion, diced
- 1-2 cups grated Pecorino Romano
- 2 tablespoons sea salt
- 5 oz Pancetta, sliced into matchsticks
- Splash of white wine
- 4 corn cobs
- Black pepper
- Olive oil
- Begin by grilling corn on a griddle or grill, rotating until charred and tender. While the corn is cooking, begin sauteing pancetta in a dutch oven or deep pot. You do not need oil, there is enough fat in the pancetta to prevent sticking.
- When pancetta is fully cooked, remove and set aside on a stack of paper towels. Set corn aside when it’s finished cooking as well.
3. Sautee onions in remaining pancetta oil. Add arborio rice and splash of white wine, stir with a wooden spoon to coat all of the rice. Cook until wine evaporates and then add 1/2 cup of chicken stock. Stir continuously.
4. Continue pouring 1/2 cup of chicken stock at a time while stirring until risotto is fully cooked.
5. Add pecorino and stir.
6. Slice corn off of the husks and add to the pot, stirring to incorporate ingredients.
7. Add cooked pancetta, taste test (careful it is extremely hot) and season with salt and pepper to taste. Risotto typically requires a lot of salt! I usually add 1-2 tablespoons! Stir to incorporate and serve.