Corn Creamy Arborio (Print-Friendly Version)
# What You'll Need:
→ Herbs and Seasonings
01 -
Cracked black pepper, as much as you like
02 -
A sprinkle of salt, add to your taste
03 -
1 tablespoon fresh thyme, or swap in your favorite fresh herbs (optional)
→ Cheese
04 -
1/2 cup grated Parmesan, save some more for the table
→ Fats
05 -
4 tablespoons unsalted butter, split up
06 -
2 tablespoons extra-virgin olive oil
07 -
2 tablespoons heavy cream (up to you if you want it extra rich)
→ Liquids
08 -
1/2 cup dry white wine (optional; broth works too!)
09 -
6 to 8 cups low-sodium veggie broth
→ Vegetables
10 -
3 cups corn kernels—use fresh if you’ve got ‘em, or frozen that’s thawed
11 -
1 medium yellow onion, diced up fine
12 -
2 cloves garlic, smashed and minced
→ Grains
13 -
1 1/2 cups Arborio rice
# Step-by-Step Directions:
01 -
Taste it. Toss in salt and some fresh pepper if it needs a boost. Dish it up right away and throw on extra Parmesan or some more fresh herbs if you feel fancy.
02 -
Take the pot off the heat, toss in the rest of your butter and all that grated cheese. Stir until it’s all creamy. Want it richer? Pour in some cream here.
03 -
Give the rice a little bite test. The grains should be soft but not mushy, and the whole thing should look creamy but still loose.
04 -
Now pour in those corn kernels you set aside, then stir for around 5 minutes. Keep splashing in broth as needed until the rice is just about perfectly tender.
05 -
Once you’ve got a good start on the rice, spoon in your corn purée and blend it through. Keep ladling broth as you go.
06 -
With the rice in, pour in around half a cup of hot broth. Keep stirring till it soaks in, then add more. Do this over and over for 10 to 15 minutes—steady and slow makes it creamy.
07 -
Splash in your wine (or more broth). Stir till it cooks off and the pan’s looking mostly dry—about 1 or 2 minutes.
08 -
Drop your Arborio in now. Keep it moving for a handful of minutes. You want it to smell a bit nutty and start to turn see-through at the edges.
09 -
Toss in the garlic and some of those herbs. Stir them around for a minute, just till they smell awesome—don’t let anything brown.
10 -
Get your big pot going over medium heat. Melt 2 tablespoons butter with your olive oil. Let the onion cook in there, stirring here and there, till it’s soft and looks kinda clear (about 5–7 minutes).
11 -
Heat up your broth on the stove and let it sit on low. Just keep it hot and steamy while you do the rest.
12 -
If you’ve got fresh corn, get the kernels off the cobs then set aside half (about 1 and a half cups). Pop the other half in a blender or processor—just whiz it up a little. Using frozen? Thaw it, then blend about half if you want a creamier finish.
# Helpful Notes:
01 -
To get it extra creamy, keep stirring and don’t dump in all your broth at once. Pour in a little each time and let it soak in before adding more.