Corn Risotto

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Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV

Our formula for the sweetest, freshest corn flavor also turns out the most luxurious pot of risotto we've ever had.

SERVES 6 to 8

TIME 1 hour

has video

WHY THIS RECIPE WORKS

To make risotto that features truly vibrant corn flavor, we started by blending 3 cups of fresh corn kernels with a little water and the pulpy “milk” we scraped from the cobs to yield a supersweet, bright-tasting puree that infused the rice...

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