Corn Risotto

Name: Corn Risotto
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4-6 ears, corn, kernels cut from cobs (4 cups), divided, cobs reserved; 5 1/2 cups, hot water, divided; 2 tablespoons, unsalted butter; 1 , shallot, minced; 2 teaspoons, table salt; 1 , garlic clove, minced; 1/2 teaspoon, pepper; 1 1/2 cups, Arborio rice; 3 sprigs, fresh thyme; 1 ounce, Parmesan cheese, grated (½ cup); 1/4 cup, crème fraîche; 2 tablespoons, chopped fresh chives; 1/2 teaspoon, lemon juice

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Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV

Our formula for the sweetest, freshest corn flavor also turns out the most luxurious pot of risotto we've ever had.

SERVES6 to 8

TIME1 hour

has video

WHY THIS RECIPE WORKS

To make risotto that features truly vibrant corn flavor, we started by blending 3 cups of fresh corn kernels with a little water and the pulpy “milk” we scraped from the cobs to yield a supersweet, bright-tasting puree that infused the rice...

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