Ingredients Jump to Instructions ↓

  1. 4 ears fresh-picked sweet corn or 2 1/2 cups canned corn

  2. 1 1/2 cups chopped onions

  3. 1 tablespoon olive oil

  4. 1/2 tablespoon butter

  5. 1 pinch salt

  6. 6 -8 cups delicate vegetable broth (or chicken broth may be substituted)

  7. 2 cups arborio rice

  8. 3/4 cup dry white wine

  9. 2/3 cup grated parmesan cheese

  10. 2 tablespoons chopped flat leaf parsley

  11. parmesan cheese

  12. chopped parsley

Instructions Jump to Ingredients ↑

  1. (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.

  2. Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.

  3. In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.

  4. Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.

  5. When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.

  6. Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.

  7. Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.

  8. When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.

  9. It is ready to serve!


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