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Sweet Corn Risotto

6 portions (about 9 cups) Servings
6 portions (about 9 cups) Servings


  • 6 ear fresh supersweet corn, husked
  • 1 tablespoon granulated sugar
  • 4 tablespoon olive oil
  • 2 cup carnaroli or arborio rice
  • 2 cup shallots, minced
  • 1/2 cup dry white wine
  • 4 can (14- or 14 1/2-ounce) cans vegetable or chicken stock, warmed
  • 2 tablespoon marscapone cheese
  • 1/2 cup parmigiano reggiano
  • 1 tablespoon butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Maine Lobster
  • Preparation

    Baking Directions:

    Cut kernels from 5 ears; reserve.

    Cut remaining ear of corn crosswise into 6 pieces; reserve.

      In a large heavy skillet over medium heat, heat 2 tablespoons of the oil until hot.

    Add rice and shallots; cook and stir until rice just begins to turn golden, about 3 minutes.

    Add wine and cook until it evaporates.

    Add 2 cups broth; cook and stir until it is all absorbed.

    Continue cooking and adding broth 1/2 cup at a time until the risotto is creamy and just tender, 18 to 20 minutes.

    Meanwhile, bring 3 cups salted water to a boil over high heat.

    Add corn sections and return to a boil; drain and keep warm.

    In a medium size sauté pan on high heat, add 2 tablespoons olive oil.

    When hot, add the corn kernels and sugar and cook for about 2-3 minutes, allowing the kernels to caramelize.

    At once, stir the corn kernels, Parmigiano Reggiano, marscapone, butter, and chopped herbs into the risotto; cook just until hot and corn looks cooked, about 2 minutes.

    Divide risotto into 6 warm soup or pasta plates and garnish each with 1-2 corn pieces and lobster.

    Recipe Tags