Description
Tender Arborio grains soak up golden broth as sweet corn kernels pop with sweetness and pancetta crisps to salty perfection, all bound by butter and Parmesan for a luxuriously creamy finish.
Ingredients
- 1 tbsp olive oil
- 4 oz pancetta
- 1 small onion
- 2 cloves garlic
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 cup sweet corn kernels
- 2 tbsp unsalted butter
- 1/2 cup Parmesan cheese
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley
Instructions
- Warm chicken broth in a saucepan over low heat and keep it hot.
- Heat olive oil in a large skillet over medium heat.
- Dice pancetta and add it to the pan, cooking until golden and crispy.
- Remove the pancetta with a slotted spoon and set it aside on a paper towel.
- Finely chop the onion and add it to the pan, cooking until translucent.
- Mince the garlic and stir it in, cooking for about 1 minute until fragrant.
- Add the Arborio rice and stir to coat each grain with the oil and flavor.
- Pour in the dry white wine and stir until the liquid is fully absorbed.
- Ladle in a portion of the warm broth, stirring constantly and allowing the rice to absorb the liquid before adding more.
- After about 15 minutes, stir in the sweet corn kernels.
- Continue adding broth in increments and stirring until the rice is creamy and al dente.
- Remove the pan from the heat and stir in the unsalted butter and Parmesan cheese until melted and smooth.
- Season the risotto with salt and black pepper to taste.
- Finely chop the fresh parsley and sprinkle it along with the reserved pancetta over the risotto before serving.
Notes
- Use a wooden spoon to stir gently and prevent the rice from breaking.
- For a vegetarian version omit pancetta and use vegetable broth.
- The risotto is best served immediately for optimal creaminess.
- Adjust the amount of broth and cooking time based on your stove and preferred rice texture.