This luxurious risotto transforms summer's sweetest corn into pure gold. Rice grits create an incredibly creamy texture that perfectly captures the essence of fresh corn. The secret lies in building layers of corn flavor: first simmering the kernels in aromatic broth, then blending some into a silky puree that gets stirred in at the end. Crispy bacon adds smoky richness, while fresh basil brightens each spoonful.
Servings
Serves 4-6
This luxurious risotto transforms summer's sweetest corn into pure gold. Rice grits create an incredibly creamy texture that perfectly captures the essence of fresh corn. The secret lies in building layers of corn flavor: first simmering the kernels in aromatic broth, then blending some into a silky puree that gets stirred in at the end. Crispy bacon adds smoky richness, while fresh basil brightens each spoonful.
Ingredients
- 6 cups low-sodium vegetable or chicken broth
- 2 fresh bay leaves
- 1 piece (2-3 inches) Parmesan rind
- 3 ears fresh corn, kernels removed (about 2 cups, reserve cobs)
- 2½ teaspoons coarse kosher salt, divided
- 1 teaspoon olive oil
- 4 ounces thick-cut bacon, diced (substitute pancetta for milder flavor)
- 1 cup diced leek, white and light green parts only
- 1 teaspoon minced garlic
-
1 cup WHF’s Charleston Gold Rice Grits
- 3 tablespoons dry white wine
- 2 tablespoons unsalted butter
- ½ ounce Parmesan cheese, freshly grated (about ½ cup), plus more for serving
- ¼ cup fresh basil leaves, torn
Directions
Prepare the corn-infused broth: In a medium saucepan, combine broth, bay leaves, and Parmesan rind. Using the back of a knife, scrape any remaining corn milk from the cobs into the broth. Bring to a simmer over medium-low heat, then add corn kernels and 1 teaspoon salt. Reduce heat to low and simmer gently for 30 minutes until corn is very tender and broth is deeply flavorful.
Make corn puree: Remove bay leaves and Parmesan rind from the broth. Ladle about 2 cups of the mixture (aiming for half broth, half corn kernels) into a blender and blend until completely smooth. Set aside corn pureeand keep remaining broth warm over low heat.
In a large, heavy-bottomed saucepan, heat olive oil over medium-low heat. Add diced bacon and cook, stirring occasionally, until fat renders and bacon is golden and crispy, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
Add leek and garlic to the bacon fat in the pan. Sauté until softened and fragrant, 2-3 minutes. Add rice grits, stirring constantly to coat each grain with the fat, about 1 minute. Pour in white wine and stir until mostly absorbed, about 1 minute. Begin adding the warm corn broth one ladle at a time (about ½ cup), stirring constantly and allowing each addition to be mostly absorbed before adding the next. Continue this process until the rice grits are creamy and tender, about 25-30 minutes total. Stir in the reserved corn puree during the last few minutes of cooking.
Remove from heat and stir in remaining 1½ teaspoons salt, butter, and grated Parmesan. Taste and adjust seasoning as needed. Ladle into warm bowls and top with crispy bacon and torn basil leaves. Serve immediately with additional Parmesan on the side.
Recipe Note
Scraping the corn cob “milk” into the broth intensifies the corn flavor. Patience during the stirring process creates that signature creamy risotto texture; if the risotto becomes too stiff, add more warm broth.
