My Favorite Summer Risotto
Sweet corn risotto with crispy prosciutto, Parmesan, and fresh basil.
If there’s one recipe that tastes like summer to me, it’s this sweet corn risotto with crispy prosciutto. I know risotto has a reputation for being a bit fussy, but it’s one of my favorite things to make when I have a little extra time to spend in the kitchen.
To really lean into summer corn, I simmered the cobs in vegetable broth to create a sweet corn broth, then blended some of the kernels directly into the risotto. The result is a risotto that is rich, silky, and creamy without needing any cream.
Every bite is packed with sweet corn flavor. A little Parmesan and butter add richness, while golden corn, fresh basil, and crispy prosciutto bring texture, contrast, and saltiness. If you’re looking for way to make the most of summer corn, this one is absolutely worth the extra stirring.
A few quick notes before you begin:
You likely won’t use all of the broth. The exact amount needed will vary depending on your pot, heat level, and the brand of arborio rice. Focus on the texture rather than the measurement and continue adding broth until the rice is tender and creamy.
Risotto should be creamy, but it shouldn’t be mushy. The rice should maintain a slight bite in the center.
Stirring is important. While you don’t need to stir constantly, frequent stirring helps the rice release its starches, which is what gives risotto its signature creamy texture. It also helps the rice cook evenly and prevents it from sticking to the bottom of the pan.
Keep your broth warm throughout the cooking process. Adding cold broth can slow down the cooking and affect the final texture.
The risotto will continue to thicken as it sits, so don’t be afraid if it looks a little loose in the pot. That’s exactly what you want.
And most importantly, serve it immediately. Risotto is one of those dishes that’s best enjoyed the moment it’s finished.
Sweet Corn Risotto with Crispy Prosciutto and Basil
Serves: 3 to 4
Prep Time: 20 minutes
Cook Time: 6 minutes
