Creamy Corn Risotto with Crispy Prosciutto

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.

A close-up top view of a black pot filled with cooked risotto mixed with small pieces of yellow corn and orange carrot, topped with grated white cheese and small green basil leaves scattered on top, a wooden spoon resting inside the pot partly covered by the risotto, the pot placed on a black marbled surface with a striped cloth beside it and partial view of small white bowls with grated cheese and green basil leaves nearby photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh sweet corn ears with bright yellow kernels, whole uncracked brown eggs, a small pile of thin prosciutto slices with delicate marbling, a few sprigs of fresh thyme leaves, a small mound of pearly white arborio rice, a small white ceramic bowl filled with pale golden melted butter, a finely minced shallot bulb, several peeled garlic cloves, a small white ceramic bowl of white wine, a small white ceramic bowl of freshly grated parmesan cheese, a small handful of fresh chopped chives and basil leaves, and a small white ceramic bowl with clear chicken stock placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A bowl of creamy yellow risotto mixed with bright yellow corn kernels is topped with crispy red pieces that look like dried meat or prosciutto, and thin green herb strips scattered on the surface. There is a golden spoon scooping a portion of the risotto showing its soft and thick texture with bits of corn and red meat on top. A green herb leaf can be seen on the side, and the bowl is white, set on a black marbled surface in the background. The photo looks fresh and close-up. photo taken with an iphone --ar 2:3 --v 7

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

The image shows two side-by-side scenes of cooking rice in a silver pan placed on a stove with a black marbled background. On the left side, a wooden spoon stirs light yellow rice grains evenly spread out in the pan. On the right side, a silver ladle is pouring golden broth over the same rice, which looks soaked and softening. The pan’s shiny surface reflects the light, adding texture to the grains and liquid, giving an overall warm and cozy cooking feel. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen or canned corn instead of fresh for the Creamy Corn Risotto with Crispy Prosciutto Recipe?

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.

Is prosciutto the only option for the crispy topping?

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.

Why is constant stirring important for this risotto recipe?

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.

Can I make this dish ahead of time for a dinner party?

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.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way