Corn Risotto


  • 4 large ears of corn
  • 5 1/2 cups hot water
  • 2 Tbsp. unsalted butter
  • 1 shallot, minced
  • 2 tsp. table salt
  • 1 garlic clove, minced
  • 1/2 tsp. pepper
  • 1 1/2 cups Arborio rice
  • 3 springs fresh thyme or 1 tsp dried
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup crème fraiche or sour cream
  • 2 Tbsp. fresh chives, chopped or 2 tsp. dried
  • 1/2 tsp. lemon juice


  1. Cut the kernels off the cobs, using a Bundt pan if available. You want to have 4 cups corn, divided into 3 cups and 1 cup. Stick the cobs back on the Bundt pan one by one, and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Put the 3 cups of corn kernels plus the pulp in a blender.
  2. Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add 1/2 cup hot water. Increase speed to high and continue to process until smooth, about 3 minutes longer. Pour puree into a fine-mesh strainer set over large bowl. Using back of a ladle, push puree through strainer, extracting as much liquid as possible. You want to have about 1 1/2 – 2 cups corn liquid. Discard solids.
  3. Melt butter in large Dutch oven over medium heat. Add shallot, salt, garlic and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add rice and thyme and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
  4. Stir in 4 1/2 cups hot water. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, 16-19 minutes, stirring twice during cooking.
  5. Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits). Stir in Parmesan and remaining 1cup corn kernels. Cover pot and let stand off heat for 5 minutes. Stir in crème fraiche, chives and lemon juice. Season with salt and pepper to taste. Adjust consistency with remaining 1/2 cup water as needed. Serve immediately.
Source: From America’s Test Kitchen – tested and LOVED by Andrea

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