Corn and Prosciutto Risotto is fully of creamy decadence, balanced out with salty prosciutto and sweet pieces of corn.
This risotto will definitely give you FOMO. Did I use that right? I’ve been seeing that acronym everywhere and I am ashamed to say I turned to Jason and said “what does FOMO mean?!”. Without even questioning it he answered “fear of missing out”, and my life was changed. Honestly, sometimes I have major FOMO, and it’s like I was missing out all this time not even knowing what FOMO was. Good thing that’s changed.
Corn and Prosciutto Risotto is another good thing – no, it’s a great, amazing, wonderful thing. I first made this a few months ago, for one reason or another; it was likely that we were going to have risotto, and I wanted to try it with corn, and of course Jason wanted some meat.
Do you know about my love for corn? It may have something to do with my Iowa roots, but give me corn and I’m happier than a pig in mud. Too far? Anyway…
Corn and Prosciutto Risotto is so rich and creamy, but not so much so that you can’t eat more than a few bites, which is just about the most amazing part, because quite frankly, I can’t stop eating this stuff. Never mind the fact that I pick out most of the prosciutto and give it to the meat-eater.
The combination of the salty prosciutto (even if it’s just flavored throughout, and not eaten in my case ;)) and the sweet corn mixed in with butttttah (so much butter, but you should go ahead and ignore that, it is risotto after all) and parmesan make it one heavenly dish.
We either make a salad or veggie on the side but let the risotto shine as the main star. I’d be okay having a big bowl of risotto and nothing else, but that’s just my love for carb/butter/cheese talking.
I also have to say, please, please, please, don’t be afraid of risotto! I know it tends to get a bad rap because people say it takes so much technique, time, stirring, etc. But I am here to assure you that no, it’s not all-time consuming, it’s not easy to mess up, and it’s not not worth it. Check out my Spring Vegetable Risotto and Mushroom Pea Risotto as well; I promise you risotto is completely manageable and 100% worth every second of stirring!Print
Corn and Prosciutto Risotto is full of creamy decadence, balanced out with salty prosciutto and sweet pieces of corn.
- 6 cups vegetable broth
- 1/4 cup olive oil
- 1 cup onion, chopped
- 3 ounces prosciutto slices (1 package), diced
- 4 garlic cloves, finely chopped
- Dash of red pepper flakes
- Salt, to taste
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup frozen corn
- 1 cup parmesan cheese, freshly grated
- 1/2 cup (1 stick) butter
- Parsley for garnish (optional)
- Heat vegetable broth in medium saucepan over medium heat.
- In a large stock pot, heat olive oil over medium-high heat. Add onions and saute for approximately 3 minutes. Add garlic, salt, and red pepper flake. Add diced prosciutto and continue to saute for 2-3 minutes.
- Add arborio rice to pan and stir to coat with onion mixture. Add in white wine; stir until most liquid is absorbed.
- Add 1/2 cup of the warmed broth to rice mixture, stirring to incorporate. Continue to add broth at 1/2 cup increments, stirring between each addition until the liquid is mostly absorbed. You will want to make sure you are stirring the risotto almost constantly to ensure it doesn’t burn and the liquid is absorbed properly. Continue until a total of 4 cups of broth have been added to the rice. Test the rice at this point – you are looking for it to be slightly al dente and creamy. It will likely need more broth and cooking time. Continue adding broth until the rice reaches the al dente point (test between each addition as the “magic point” will come quickly!). Add corn and cook for 1 minute.
- Remove risotto from heat; stir in the shredded parmesan cheese and butter until melted completely.
- Serve immediately; garnish with chopped parsley and additional parmesan cheese if desired.
If you have a 32-ounce broth container and don’t want to open another, you can substitute water for the remaining 2 cups of broth.