Sweet Corn Risotto with Ricotta
When fresh corn reaches its seasonal best, prepare this simple risotto, which features two kinds of cheese—ricotta and Parmesan. Sheep’s milk ricotta is extra creamy and lends a nice tang to the dish, although ricotta made from cow’s milk will also be delicious. To ensure the corn kernels retain their sweetness and crunch, stir them into the risotto at the last minute. Toss a simple green salad and dinner is served.
Ingredients:
- 8 cups (64 fl. oz./2 l) vegetable stock
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for drizzling
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 large leeks, white and light green portions, halved lengthwise, rinsed well and diced
- Kosher salt and freshly ground pepper
- 2 cups (14 oz./440 g) Arborio rice
- 1 cup (8 fl. oz./250 ml) dry white wine
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, cut into pieces
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
- 1 cup (8 oz./250 g) fresh ricotta cheese
- Kernels cut from 2 ears of corn
- Chopped fresh basil for serving
Directions:
In a medium pot over medium-high heat, bring the stock to a simmer. Reduce the heat to low and maintain a simmer.
Meanwhile, in a large saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and half of the leeks and cook, stirring occasionally, until the garlic is fragrant and the leeks are softened, about 3 minutes. Season with salt and pepper. Add the rice, stirring well to coat with the oil, and cook until the rice is lightly toasted, about 5 minutes. Add the wine and bring to a simmer, then cook until it is completely absorbed, 3 to 5 minutes.
Reduce the heat to medium and add the warm stock 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until the stock is completely absorbed before adding more. Continue adding stock and cooking and stirring until the rice is tender but firm to the bite, 25 to 30 minutes. You may not need all of the stock.
Remove the pan from the heat and stir in the butter, Parmesan and ricotta. Season to taste with salt and pepper. Stir in the corn and the remaining leeks. Drizzle with olive oil and garnish with basil and Parmesan. Divide the risotto among bowls and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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