My name is Lindsey - from Lindsey Eats, I am a recipe developer, food photographer, and videographer on my Instagram and Website I am so excited to share this recipe with you!

This recipe is heavily inspired by a cozy night in, which ties into RiceSelect’s moody and relaxing playlist. Welcome this: Sweet corn, parmesan & mascarpone risotto with homemade basil oil. Think a creamy, cheesy risotto mixed in with sweet white corn.

I love to cook in my kitchen with my loved ones, and what makes me feel really cozy is setting the right mood with music. It is really what sets the scene, the energy and overall vibe of prepping ingredients, dining with some wine, and keeping things fun.

Since we are in Spring and Summer right now, my mind immediately goes to sweet corn and a bright, basil oil that is both cozy and “date night” vibes, yet really light and bright for the warmer months we are in now.

For this recipe, I’m using RiceSelect’s Arborio Rice, which is traditionally the rice that is used in all risotto’s.

Prep/Active Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 6


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, finely minced
  • 1 shallot, finely minced
  • 1 ½ cup RiceSelect Arborio Rice
  • 1 cup white wine
  • 4 ½ cups vegetable broth
  • 2 tablespoons mascarpone
  • 1 cup parmesan cheese, and more for desired topping
  • 2 ears of sweet corn
  • Salt and pepper to taste
  • Freshly packed basil for garnish

For Your Basil Oil

  • 2 oz freshly packed basil
  • 1 cup neutral oil
  • 2 tablespoons olive oil
  • Pinch of salt


  1. Make your basil oil first. Bring water to a boil in a pot and add in your basil to blanch for about 15-20 seconds. Remove immediately in an ice bath. Once cooled, dry on towels.
  2. In a blender, add in your basil, neutral oil, olive oil and a pinch of salt until it’s super creamy and mixed throughout. Feel free to strain through a fine mesh sieve, but I like the texture without straining, up to you! Store in a bottle and set aside. It makes about 1 cup of basil oil. (Save the rest for future recipes!)
  3. Next, in a deep saute pan of your choice (I prefer stainless steel for risotto), heat a drizzle of olive oil and melt 1 tablespoon of butter. Once the butter has melted, sweat out your shallot and garlic for about 3-4 minutes. Season with salt and pepper throughout.
  4. After that, add in your RiceSelect Arborio Rice, and stir for another 3-4 minutes on medium low heat - you don’t want your risotto to toast or burn.
  5. Add in white wine and reduce down, stirring constantly so the risotto separates accurately and no clumps form. Once that’s reduced, start slowly adding in your vegetable broth ½ cup at a time. This will take some time and patience.
  6. Every time you add ½ cup and throughout each time it absorbs, don’t leave your stovetop, ensure you are constantly stirring throughout the process.
  7. Once all your broth is used up, and your risotto is cooked, add in your mascarpone, parmesan and corn. Keep stirring until everything is incorporated. Adjust with more broth if needed once all the cheese mixes in. Season with salt and pepper.
  8. Serve and top with your desired amount of basil oil, raw corn, pepper, more parmesan cheese and fresh basil. Serve and enjoy immediately!

This cozy night in playlist inspired this recipe due to it’s relaxing and fun tracks, which I think pairs perfectly with this risotto recipe. When I listen to the playlist, I think of cutting vegetables and aromatics with my loved ones, helping me stir the risotto (that is definitely a workout, so it’s nice to have extra hands stirring!), while drinking some chilled white wine or rose, and listening to relaxing music.

After trying this recipe, make sure to check out RiceSelect’s Arborio Rice page on their website for a ton of amazing tips on making unforgettable risottos—including how to make the creamiest risottos and what to pair with it! They also have a slate of delicious recipes you can try including a Classic Italian Risotto and Curry Risotto Baked Salmon.