Sweet Corn & Mascarpone Risotto with Basil Oil

5 from 1 vote

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Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil

Sweet Corn & Mascarpone Risotto with Basil Oil

This sweet corn risotto is just everything. Sweet corn and mascarpone risotto with basil oil is what we’re making today! I’ve started seeing corn at the Farmer’s Market, so this delicious sweet corn, parmesan & mascarpone risotto has to happen tonight. You will absolutely swoon over this recipe, I definitely did!

It’s not only a creamy risotto mixed with parmesan and mascarpone, but it’s topped off with an easy homemade basil oil, that is bright, summery and just all the vibes right now. We’ll go through all the steps to make the perfect risotto and the full recipe below!

Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil

What ingredients do you need to make corn risotto?

  • extra virgin olive oil
  • unsalted butter
  • garlic cloves
  • shallot
  • arborio rice
  • dry white wine
  • vegetable broth, or chicken stock, chicken broth will work as well
  • mascarpone
  • parmigiano-reggiano
  • sweet corn on the cob
  • basil
  • black pepper and kosher salt

Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil

Steps To Make This Recipe

Step 1:

Make your basil oil first. Bring water to a boil in a pot and add in your basil to blanch for about 15-20 seconds. Remove immediately in an ice bath. Once cooled, dry on towels.

In a blender, add in your basil, neutral oil, olive oil and a pinch of salt until it’s super creamy and mixed throughout. Feel free to strain through a fine mesh sieve, but I like the texture without straining, up to you! Store in a bottle and set aside. It makes about 1 cup of basil oil. (Save the rest for future recipes!)

Step 2:

Next, in a deep saute pan of your choice (I prefer stainless steel for risotto), heat a drizzle of olive oil and melt 1 tablespoon of butter. Once the butter has melted, sweat out your shallot and garlic for about 3-4 minutes. Season with salt and pepper throughout.

Step 3:

After that, add in you arborio rice and stir for another 3-4 minutes on medium low heat – you don’t want your risotto to toast or burn.

Add in white wine and reduce down, stirring constantly so the risotto separates accurately and no clumps form. Once that’s reduced, start slowly adding in your vegetable broth ½ cup at a time. This will take some time and patience.

Step 4:

Every time you add ½ cup and throughout each time it absorbs, don’t leave your stovetop, ensure you are constantly stirring throughout the process.

Once all your broth is used up, and your risotto is cooked, add in your mascarpone, parmesan and corn. Keep stirring until everything is incorporated. Adjust with more broth if needed once all the cheese mixes in. Season with salt and pepper.

Step 5:

Serve and top with your desired amount of basil oil, raw corn, pepper, more parmesan cheese and fresh basil. Serve and enjoy immediately!

Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil

Tips, Tricks and Substitutions

Do we need to blanch the basil? The reason we are blanching the basil first is because it brings out the flavors, and also helps keep that vibrant green color when serving! If you prefer not to blanch, that is fine, too!

Do we really need to stir the whole time when we keep adding broth for the risotto? YES. This allows the risotto to fully absorb all the stock and helps separate every grain of rice that allows the final dish to feel fluffy, and delicious! Also make sure you don’t just add in all the broth at once, it is important to keep adding as it absorbs.

Is there a sub for mascarpone? You can sub for heavy cream, goat cheese or omit all together as some options!

Can I sub the parmesan?I would not recommend removing the parmesan from this risotto.

PS: Make sure your wine is reduced all the way through, or else this will give bitter notes.

Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil

Some ideas & inspiration to serve with this dish:

Looking for more risotto recipes? Check out the below!

If you do make this Corn Risotto recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from June 2021

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Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil
5 from 1 vote

Sweet Corn & Mascarpone Risotto with Basil Oil

This sweet corn risotto is just everything. Sweet corn and mascarpone risotto with basil oil is what we're making today!
Prep: 30 minutes
Total: 45 minutes
Servings: 4 to 6 people

Ingredients 

For Your Risotto

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, finely minced
  • 1 shallot, finely minced
  • 1 1/2 cup arborio rice
  • 1 cup white wine
  • 4 1/2 cups vegetable broth
  • 2 tablespoons mascarpone
  • 1 cup parmesan cheese, and more for desired topping
  • 2 ears sweet corn
  • salt and pepper to taste
  • freshly packed basil for garnish

For Your Basil Oil

  • 2 oz freshly packed basil
  • 1 cup neutral oil
  • 2 tablespoons olive oil
  • pinch of salt

Instructions 

  • Make your basil oil first. Bring water to a boil in a pot and add in your basil to blanch for about 15-20 seconds. Remove immediately in an ice bath. Once cooled, dry on towels.
  • In a blender, add in your basil, neutral oil, olive oil and a pinch of salt until it’s super creamy and mixed throughout. Feel free to strain through a fine mesh sieve, but I like the texture without straining, up to you! Store in a bottle and set aside. It makes about 1 cup of basil oil. (Save the rest for future recipes!)
  • Next, in a deep saute pan of your choice (I prefer stainless steel for risotto), heat a drizzle of olive oil and melt 1 tablespoon of butter. Once the butter has melted, sweat out your shallot and garlic for about 3-4 minutes. Season with salt and pepper throughout.
  • After that, add in your arborio rice and stir for another 3-4 minutes on medium low heat - you don’t want your risotto to toast or burn.
  • Add in white wine and reduce down, stirring constantly so the risotto separates accurately and no clumps form. Once that’s reduced, start slowly adding in your vegetable broth ½ cup at a time. This will take some time and patience.
  • Every time you add ½ cup and throughout each time it absorbs, don’t leave your stovetop, ensure you are constantly stirring throughout the process.
  • Once all your broth is used up, and your risotto is cooked, add in your mascarpone, parmesan and corn. Keep stirring until everything is incorporated. Adjust with more broth if needed once all the cheese mixes in. Season with salt and pepper.
  • Serve and top with your desired amount of basil oil, raw corn, pepper, more parmesan cheese and fresh basil. Serve and enjoy immediately!
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