Sweet Corn and Mascarpone Risotto

Creamy sweet corn and mascarpone risotto is rich, comforting, and topped with crispy pancetta for an easy restaurant-quality dinner at home.

There’s something special about recipes that let a handful of simple ingredients shine, and this Sweet Corn and Mascarpone Risotto is a perfect example. Sweet summer corn adds bursts of freshness to every bite, while mascarpone creates an irresistibly creamy texture without feeling overly heavy. Finished with crispy pancetta and freshly grated Parmesan, this risotto strikes the perfect balance of savory, sweet, and comforting.

While risotto has a reputation for being difficult, it’s actually more about patience than technique. Slowly adding warm broth allows the Arborio rice to release its starches, creating the signature velvety consistency that makes risotto so satisfying.

Whether you’re serving it as a cozy weeknight dinner, as a side dish for guests or for date night, this recipe delivers delicious flavor with surprisingly simple ingredients.

Ingredients

Arborio rice: the high-starch content is essential for achieving a creamy risotto
Sweet corn: fresh corn provides the best flavor and texture
Chicken broth: keep the broth warm helps the rice cook evenly
Dry white wine: Pinot Grigio or Sauvignon Blanc both work well
Mascarpone cheese: adds richness and a silky finish
Aromatics: shallots and garlic
Parmesan cheese: freshly grated melts much better than pre-shredded
Pancetta: cooked until crispy for a salty, crunchy finish
Salt and freshly ground black pepper

Equipment

Small pot
Large skillet
Cutting board and knife
Measuring cups and spoons
Wooden spoon, slotted spoon and ladle

Instructions

1. Cook the Pancetta

Heat a large skillet over medium heat. Add the diced pancetta and cook until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving a small amount of rendered fat in the pan.

2. Sauté the Aromatics

Add the diced shallot to the pan and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Toast the Rice

Add the corn and Arborio rice and stir continuously for 1–2 minutes until the rice is lightly coated and slightly translucent around the edges.

4. Deglaze with Wine

Pour in the white wine and stir until it has almost completely evaporated.

5. Add the Broth

Begin adding the warm chicken broth one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding more broth. Continue this process for about 20–25 minutes, or until the rice is tender but still has a slight bite.

6. Finish the Risotto

Stir in the mascarpone and Parmesan until smooth and creamy. Season with salt and freshly cracked black pepper to taste.

7. Garnish and Serve

Spoon the risotto into bowls and top with the crispy pancetta. Finish with additional Parmesan and freshly cracked black pepper, if desired.

Tips

• Warm your broth before you begin. This keeps the cooking temperature consistent and helps the rice cook evenly.
• Add the corn cobs to the pot of broth as it heats up to infuse it with more flavor.
• Don’t rush the process. Slowly adding broth is what creates risotto’s creamy texture.
• Use room temperature mascarpone. It melts much more smoothly into the hot rice.
• Taste before adding salt. Pancetta, Parmesan, and chicken broth all contribute plenty of saltiness.
• Serve immediately. Risotto is at its creamiest right after it’s finished cooking.

Substitutions

Corn: When fresh corn isn’t available, substitute frozen corn. Thaw and drain before adding.
Mascarpone: Substitute cream cheese for a similar richness, or stir in a few tablespoons of heavy cream with a little butter.
Parmesan: Pecorino Romano adds a sharper, saltier flavor in place of Parmesan.
Wine: Replace the wine with additional chicken broth and a squeeze of lemon juice for brightness.
Herbs: Stir in fresh thyme, basil, or chives just before serving for additional freshness.
Vegetarian: Replace the chicken broth with vegetable broth and omit the pancetta or top with crispy mushrooms.

More Summer Recipes

• Elote Corn Salad
• Creamy Lemon Garlic Shrimp Pasta
• Creamy Tomato Pesto Pasta with Chicken
• Shrimp and Rice Skillet
• Zucchini Corn Salad

If you make this Sweet Corn and Mascarpone Risotto, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!