Sweet Corn, Parmesan and Mascarpone Risotto

This luscious creamed sweet corn risotto with Parmesan and mascarpone cheese was created by foodie influencer Lindsey Baruch (@LindseyEats). For best results use Riceselect® Arborio Rice, perfectly crafted for making Italian-style risotto recipes.

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Serves
5
Total Time
45
Prep Time
15
Cook Time
30

Ingredients

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

Instructions

  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!