Summer Corn + Basil Risotto
Summertime in the States is synonymous with ice cream, watermelon, hamburgers, hotdogs, and — without fail — sunshine-y, golden corn. It’s a celebrated symbol of The Best Season of the Year, typically boiled or grilled, served on the cob with a swathe of butter and a sprinkle of salt. Alternatively, the kernels are from the cob, to be used in seasonal salads (here and here) chowders, fritters, or even dessert (corn and raspberry ice cream, anyone?) It is the perfect accompaniment to New England lobster and clam boils, too, if that’s your thing.
In Italy on the other hand, corn is a bit of an afterthought. For starters, it usually comes from a can, not fresh from the cob. Once drained and rinsed, it’s tipped into pasta fredda (pasta salad) or your typical insalata mista (mixed green salad), something that took me a bit of getting used to when I first moved to Italy. Though I can usually find fresh corn at my local Roman market, it rarely makes its way to the table. It’s a vegetable that flies under the radar in Italy, overshadowed by the much beloved tomatoes, zucchini, and eggplant. Sorry, corn. If only you knew how beloved you were overseas!
In case you haven’t noticed: Pancakes & Biscotti specializes in both Italian and American cuisine, sharing recipes from both my home country and my adopted one. I usually keep things separate — super Italian caponata and very American cornbread, for example — but every so often, I have fun mixing elements or ingredients from both cucine. Much like these cacio e pepe biscuits, this brownie ciambellone, and this cannoli pound cake, here is a recipe which, in classic P & B style, carries out the following equation: U.S.A’s quintessential corn on the cob + Italy’s renowned risotto = Corn + Basil Risotto, one stellar summer dish. (I downright hate math, but this is one operation I’m good with).
Here’s the breakdown: fresh, seasonal corn is cut loose from the cob, the kernels cooked directly in the risotto, where they infuse the rice with their sweet flavor and release their own starch — rendering the already creamy rice even more lush. There’s lots of freshly grated Parmesan — behind every good risotto, there’s lots and lots of cheese — its sharpness balanced nicely by the aforementioned kernels of sunny, candy-like corn. There’s lots of freshly ground black pepper to cut through the richness of the dish, and a good handful of basil, which ups the summer factor tenfold. The whole dish is luxurious and special and incredibly seasonal, a perfect union of my two favorite cuisines, and, as I found, perfect for these (strangely) cool-ish August evenings we’ve been having here in Rome. What a rollercoaster, honestly.
A couple of notes: I know most risotto recipes call for butter (both to cook the onion/rice in, and also added in as a finishing touch) but as this is a kind of summer risotto, so I used olive oil, which is a bit lighter. Feel free to use butter, if you wish. If you like shrimp, I feel like it would go nicely in this risotto as well. You can substitute a little Pecorino in for the Parmesan if you’d like a sharper flavor in the finished dish. Finally, chives instead of basil would also be nice here.
Looking for more recipes with corn? Click here.
Looking for other risotto recipes? Click here.
Looking for other summer recipes? Click here.
SUMMER CORN + BASIL RISOTTO
Serves 4.
Ingredients:
3 tablespoons olive oil
1 small yellow onion, peeled and chopped
1 1/4 cups (about 230 grams) arborio, carnaroli, or vialone nano rice
3/4 cup (180mL) white wine
6 cups (about 1.5 liters) chicken stock
2 ears of corn, shucked and cleaned
1 cup (40 grams) freshly grated Parmesan cheese
Salt and pepper to taste
A handful or two of fresh basil, chopped
Directions:
1.) Using a sharp knife and working carefully, cut the kernels off of the ears of corn and set aside. Place the chicken stock in a medium saucepan, and bring it to a simmer while you get started on your risotto.
2.) Heat the olive oil in a large pan over medium heat (make sure it is enough to generously coat the bottom of the pan). Add the chopped onion and cook until softened and translucent, seasoning with a little salt. Tip in the rice and cook, stirring, until grains the grains are well coated with the olive oil and onion, about 2 minutes.
3.) Pour in the wine and cook, stirring, until it has all been absorbed. Add a ladle of stock to the rice mixture and cook, stirring constantly, until the rice has absorbed all of the stock. Continue this way — adding in stock one ladle at a time, waiting for it to be absorbed by the rice — stirring continuously. When you have used about half of the stock, stir in the corn. Continue cooking the risotto until the rice is creamy and no longer has a bite to it. You may not need all of the stock — see how you go.
4.) Remove the risotto from heat and stir in the Parmesan and basil. Season to taste with salt (I used a little over 1 teaspoon) and lots of freshly ground black pepper. Divide onto four dishes and eat with gusto, garnishing with more basil if you wish.
