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Summer Risotto with Sweet Corn and Tomatoes Recipe
Ben Carraoli

Summer Risotto with Sweet Corn and Tomatoes Recipe

I recently tried this summer risotto, and I couldn’t wait to share it with you. The creamy arborio rice paired with sweet corn and juicy tomatoes was a revelation. Every bite felt like a perfect balance of comfort and freshness. I loved how the simple ingredients turned into something special with just a bit of butter, parmesan, and fresh herbs
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter divided (use half at the start for sautéing, and half at the end for richness)
  • ½ yellow onion diced (about ½ cup; fresh onions give better aroma than pre-chopped)
  • 1 clove garlic minced (grate fresh garlic for more punch)
  • 2 cups arborio rice short-grain rice is key for that creamy texture
  • 1 cup dry white wine Chardonnay works best; adds depth
  • 5 cups chicken stock keep warm; you might not need it all
  • 1 cup shredded parmesan cheese always grate fresh for maximum flavor
  • Salt to taste
  • 3 ears grilled corn kernels removed (grilling enhances sweetness)
  • 1 heaping cup cherry tomatoes halved (fresh, in-season tomatoes are ideal)
  • ¼ cup chopped fresh basil don’t substitute dried basil
  • 1 tablespoon lemon juice adds brightness
  • Salt and pepper to taste

Method
 

  1. Melt half the butter in a large skillet over medium heat. Add diced onion and minced garlic, cooking until the onion becomes translucent. This step forms the aromatic foundation for your risotto.
  2. Add arborio rice to the skillet and stir for a minute so it’s coated in butter. Pour in the white wine and stir until mostly absorbed, scraping up any browned bits to deepen the flavor.
  3. Add warm chicken stock one cup at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. This creates the creamy texture that makes risotto irresistible.
  4. Once the rice is tender but still slightly firm, swirl in the remaining butter and grated parmesan. Season with salt to taste. This final step makes the risotto luxuriously creamy.
  5. Grill the corn and slice the kernels off the cob. Mix with halved cherry tomatoes, basil, lemon juice, salt, and pepper. Keep this salad separate until serving to maintain freshness.
  6. Spoon the risotto onto plates or a serving dish, then pile the corn and tomato salad on top. The contrast of creamy rice and fresh salad is what makes this dish shine.

Notes

  • I always keep the stock warm; it helps the rice cook evenly
  • Stir frequently, but gently, to prevent breaking the grains
  • Taste as you go to adjust seasoning and cheese
  • Grilling the corn adds smoky sweetness you won’t get otherwise
  • Serve immediately for best texture; risotto doesn’t hold long