This might be the creamiest, most comforting dish you’ll try all season — the Creamy Corn Risotto with Crispy Prosciutto Recipe brings together sweet corn, luscious textures, and that unbeatable crispy prosciutto topping for a dinner that feels special but cooks up like a breeze.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Corn Risotto with Crispy Prosciutto Recipe
- Top Tip
- How to Serve Creamy Corn Risotto with Crispy Prosciutto Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Corn Risotto with Crispy Prosciutto Recipe
Why You'll Love This Recipe
I remember the first time I made this creamy corn risotto—it was a chill Sunday afternoon, and I wanted something cozy but with a little crunch and brightness on top. Spoiler: the crispy prosciutto totally changed the game for me, giving every bite a salty snap against the silky risotto. It’s just one of those dishes that comforts but feels elevated, and it’s surprisingly simple to nail.
- Incredible Texture Contrast: The crispiness of prosciutto paired with creamy, buttery risotto creates a fantastic balance in every spoonful.
- Natural Sweetness: Using fresh corn and infusing broth with corn cobs adds a subtle sweetness that makes this dish feel fresh and summery.
- Simple Ingredients, Big Flavor: No complicated seasonings are needed—just good-quality stock, fresh herbs, garlic, and parmesan.
- Comfort Food with a Twist: It’s creamy and indulgent but light enough that you can enjoy it any time of year.
Ingredients & Why They Work
When you look at the ingredient list for this Creamy Corn Risotto with Crispy Prosciutto Recipe, you’ll notice everything has a purpose for flavor or texture. It's like a symphony where every player shines yet blends perfectly together. Here’s a quick rundown of what you need and why each component is key.
- Fresh sweet corn: Freshness here is everything—corn's natural sugars melt into the risotto, making it irresistibly sweet and tender.
- Chicken stock or broth: Using homemade or good-quality stock brings depth; heating it keeps the risotto cooking evenly.
- Prosciutto: Crispy prosciutto adds savory crunch and a salty pop that contrasts beautifully with the creamy risotto.
- Unsalted butter: Butter enriches the base and rounds out flavors without adding saltiness that could overpower the prosciutto.
- Shallot and garlic: They add subtle aromatic flavor layers without taking over the delicate corn notes.
- Fresh thyme leaves: Just a hint of this herb adds an earthy brightness that lifts the dish.
- Arborio rice: The star of any risotto, it’s high-starch and holds liquid well, creating that luscious creamy texture.
- White wine: I love Sauvignon Blanc here—it adds a crisp acidity that balances the richness.
- Parmesan cheese: The salty, nutty kick of parmesan melds everything together into pure comfort.
- Chopped chives or basil: Fresh herbs at the end give freshness and a little green color to brighten the plate.
- Salt and pepper: Season carefully—you’ll taste the layers better by seasoning gradually.
Make It Your Way
This recipe is a fantastic canvas for your personal touches. I often switch up the crispy protein or herbs based on what’s in my fridge and what mood I’m in. It’s so forgiving and versatile that you can truly make this creamy corn risotto with crispy prosciutto recipe reflect your style.
- Variation: I’ve swapped prosciutto for pancetta sometimes—both crisp up beautifully. If you’re feeling lighter, grilled shrimp works wonders instead.
- Herb swap: Try fresh basil or tarragon if thyme isn’t on hand for something a bit more aromatic.
- Vegan twist: Use vegetable broth and vegan cheese alternatives, and skip the prosciutto for a plant-based take.
- Seasonal spin: In cooler months, swap fresh corn for frozen or canned—you’ll still get great flavor without the fresh corn season.
Step-by-Step: How I Make Creamy Corn Risotto with Crispy Prosciutto Recipe
Step 1: Prep Corn and Infuse the Stock
First things first: cut the kernels off those fresh ears of corn—you want to get as close to the cob as possible to catch all the sweetness. Don't toss those cobs! Adding them to your chicken stock and letting it simmer gently is a genius trick to infuse your broth with subtle corn flavor—it’s a little step I learned from my grandma and it makes such a difference.
Step 2: Crisp Up the Prosciutto
Preheat your oven to 400°F (200°C). Lay prosciutto slices flat on parchment and bake for about 15 minutes, or until they’re crispy and slightly golden around the edges. I like to check them around 12 minutes to make sure they don’t burn — you want them crisp but not bitter.
Step 3: Sauté Corn and Make the Golden Liquid Base
In a hot skillet, give the corn kernels a quick sauté just until they’re slightly charred and bursting with sweet, toasted flavor. Reserve one cup of this corn and blend it with about 3 cups of your warm broth. This golden corn liquid base will cook your risotto and give every bite that delicious, velvety sweetness.
Step 4: Building the Risotto Flavor
Melt butter in a deep pan and gently sweat the minced shallot and garlic until fragrant but not browned — about 2–3 minutes. Toss in the arborio rice along with fresh thyme leaves and toast for a few seconds. Pour in your white wine and stir until it’s mostly evaporated — this adds such a fresh brightness to balance the richness.
Step 5: The Stirring Magic (Add Stock Gradually)
Now, ladle in your warm chicken stock about two scoops at a time, stirring constantly. This is key — stirring helps release the rice’s starch, which is what makes risotto so creamy. Wait until most of the liquid has absorbed before adding more. Repeat this process 2–3 times.
Step 6: Incorporate the Golden Corn Base & Finish
Transition by adding your golden corn liquid base in the same gradual way—about 2 ladles at a time while stirring steadily. Keep going until the rice is tender and the risotto is irresistibly creamy—about 20 to 25 minutes total. Finally, stir in the sautéed corn kernels, then remove from heat and fold in that freshly grated parmesan cheese. This step is where the risotto really pulls together into something luxurious.
Step 7: Serve Topped With Crispy Prosciutto & Garnishes
Dish up your creamy corn risotto onto warm plates and crown each portion with crispy prosciutto, a sprinkle of extra corn, chopped chives or basil, and a dusting of parmesan. This contrast of textures and colors makes the dish feel special every time.
Top Tip
From my own attempts, I quickly learned that the secret to perfect risotto lies in patience and the gradual addition of liquid. Skipping the stirring or adding cold stock will give you a gummy or undercooked result—trust me, I’ve been there.
- Use Warm Stock: Always keep your stock warm on the stove so it doesn’t shock the rice and halts cooking.
- Constant Stirring: Stir with a wooden spoon steadily but gently—this coaxing releases the starch needed for creamy texture.
- Don’t Rush Adding Liquids: Add broth bit by bit, waiting for it to mostly absorb before adding more.
- Beware of Overcooking: The rice should be tender but still have a slight bite—they call it al dente for a reason!
How to Serve Creamy Corn Risotto with Crispy Prosciutto Recipe
Garnishes
I’m all about the simple finishing touches here: a little extra fresh corn, chopped chives for a fresh oniony pop, and basil leaves when I have them on hand. I also like to scatter a bit of parmesan on top for that final nutty salty hit. It really elevates the look and taste, making the dish feel restaurant-worthy but homey.
Side Dishes
Honestly, this risotto is rich enough to be the star, so I usually keep sides light and fresh. A crisp green salad with a vinaigrette or lightly steamed asparagus pairs beautifully. If you want to go fuller, roasted vegetables or a simple grilled chicken breast complement it without stealing the show.
Creative Ways to Present
For special occasions, I’ve served this risotto in individual shallow bowls stacked with crispy prosciutto shards like edible confetti. Adding edible flowers or microgreens on top adds a touch of elegance and color. Sometimes, I spoon the risotto into hollowed-out mini pumpkins or squash for an autumnal twist that guests love.
Make Ahead and Storage
Storing Leftovers
After enjoying this creamy corn risotto with crispy prosciutto recipe fresh, I store any leftovers in an airtight container in the fridge. It keeps well for up to 3 days and flavors actually mellow and deepen overnight.
Freezing
Freezing risotto can be tricky because the texture sometimes changes, but if you want to freeze, do so before adding the cheese and prosciutto. When reheating, add back butter, cheese, and crisp up some fresh prosciutto separately for best results.
Reheating
I reheat leftover risotto on the stovetop gently with a splash of stock or water to loosen it up, stirring constantly until creamy again. You can microwave it too, but just add a little liquid and stir halfway through to keep it from drying out.
Frequently Asked Questions:
Absolutely! While fresh corn adds the best sweetness and texture, I often use frozen or canned corn when fresh isn't available. Just thaw or drain well and sauté as usual for great flavor.
Not at all! Prosciutto is my favorite for its flavor and ease, but pancetta, bacon, or even thinly sliced pancetta work beautifully too. For a pescatarian option, grilled shrimp or scallops added just before serving add a lovely twist.
Constant stirring allows the arborio rice to release its starch gradually, creating that signature creamy texture risottos are famous for. Skipping this step or stirring too little can lead to a sticky or gummy risotto.
Yes! You can prepare the risotto up to just before adding the cheese and fresh corn, then refrigerate. Reheat gently with some warm stock while stirring, and add the cheese and crispy prosciutto right before serving to keep everything fresh and vibrant.
Final Thoughts
This Creamy Corn Risotto with Crispy Prosciutto Recipe has become one of my go-tos for both weeknight dinners and lazy weekend indulgences. The way the fresh corn’s sweetness pairs with salty, crunchy prosciutto and silky risotto always feels like a hug on a plate. If you’re craving something impressive but doable, give this recipe a shot—I promise it’ll quickly become one you make over and over.
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Creamy Corn Risotto with Crispy Prosciutto Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy corn risotto infused with fresh sweet corn and savory chicken broth, topped with crispy prosciutto and parmesan cheese for a deliciously comforting meal.
Ingredients
Corn and Broth
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth
Risotto Base
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice
- ½ cup white wine (Sauvignon Blanc recommended)
Toppings and Garnish
- 4 ounces prosciutto
- 1 cup freshly grated parmesan cheese
- Chopped chives or basil for garnish
- Salt and pepper to taste
Instructions
- Prepare corn kernels: Cut the corn kernels off the cobs and set aside. Retain the spent cobs for flavoring the broth.
- Infuse the broth: In a large pot, bring the chicken stock and the spent corn cobs to a low simmer to infuse the broth with corn flavor. Keep warm over low heat.
- Crisp prosciutto: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lay prosciutto slices in a single layer. Bake for about 15 minutes until crispy. Remove and set aside.
- Sauté corn kernels: In a medium skillet, sauté corn kernels for a few minutes until slightly charred. Reserve 1 cup for blending and some for garnish, set the rest aside.
- Make corn liquid base: Blend the reserved 1 cup sautéed corn with about 3 cups of warm stock until smooth. Set this golden corn liquid base aside for cooking the risotto.
- Cook risotto base: In a deep pan, melt butter and sauté minced shallots and garlic until translucent. Add arborio rice and thyme, toasting briefly until fragrant. Deglaze with white wine and cook until reduced.
- Add stock gradually: Add warm chicken stock 2 ladles at a time, stirring constantly with a wooden spoon. Once almost absorbed, add more broth and repeat 2 more times to release starch and create creaminess.
- Incorporate corn liquid base: Stir in the blended corn liquid 2 ladles at a time, stirring continuously until creamy. Repeat this until the liquid is nearly absorbed and risotto consistency is rich and creamy. Add more stock if needed.
- Add sautéed corn kernels: Stir in the reserved sautéed corn kernels. Remove from heat.
- Finish with parmesan: Stir freshly grated parmesan cheese into the risotto until creamy and smooth.
- Serve: Plate the risotto and top with crispy prosciutto, additional corn kernels for garnish, chopped chives or basil, and extra parmesan cheese as desired. Enjoy!
Notes
- You can substitute prosciutto with pancetta, bacon, grilled shrimp, or scallops for variety.
- Using warm stock is crucial for proper rice cooking; cold liquid will hinder the cooking process.
- Constant stirring releases starch, which creates the risotto's signature creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with added stock or water over the stovetop for 5-6 minutes while stirring, or microwave for 2 minutes until warmed through.
- Vegetable broth can be used instead of chicken stock for a vegetarian option.
- Canned or frozen corn may be used if fresh is unavailable, though fresh is preferred for flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
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