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.
Servings: 4
Ingredients
- 4 oz panchetta
- 1 shallot minced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 3 ears fresh corn kernels removed
- 1 cup Arborio rice
- 5-6 cups chicken broth
- 4 oz mascarpone cheese softened
- 1/3 cup parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- 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.4 oz panchetta
- 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.1 shallot, 3 cloves garlic
- 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.1 cup Arborio rice, 3 ears fresh corn
- Pour in the white wine and stir until it has almost completely evaporated.1/2 cup dry white wine
- 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.5-6 cups chicken broth
- Stir in the mascarpone and Parmesan until smooth and creamy. Season with salt and freshly cracked black pepper to taste.4 oz mascarpone cheese, 1/3 cup parmesan cheese, salt and freshly ground black pepper
- Spoon the risotto into bowls and top with the crispy pancetta. Finish with additional Parmesan and freshly cracked black pepper, if desired.