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Sweet Corn & Mascarpone Risotto with Basil Oil
I’ve started seeing corn at the Farmer’s Market, so this delicious sweet corn, parmesan & mascarpone risotto has to happen tonight on the blog! 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!
Ingredients You Need
- olive oil
- butter
- garlic cloves
- shallot
- arborio rice
- white wine
- vegetable broth
- mascarpone
- parmesan
- sweet corn
- basil
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!
FAQ’S:
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.
Some ideas & inspiration to serve with this dish:
- Grilled Baby Artichokes with Tarragon Aioli
- Harissa & Sumac Roasted Chicken with Tzatziki
- Lemon Garlic Butter Scallops
- Rosemary Peppercorn New York Strip Steak with Béarnaise Sauce
- Moroccan Inspired Rack of Lamb with Turmeric Couscous
- Red Wine Braised Short Ribs
- Little Gem Wedge Salad with a Gorgonzola Dressing
Looking for more pasta & rice ideas? Check Out The Below Recipes!
- Lemon Mascarpone Pasta
- Rigatoni Alla Vodka
- Plant Based Mac N’ Cheese
- Tuna & Orzo Stuffed Peppers
- Mushroom Risotto
- Simple Roasted Tomato Sauce Pasta
- Broccolini Pesto & Sausage Orecchiette
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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Do I need to cook the corn before adding it to the dish?
I put the corn in raw, but if you prefer to cook beforehand, you totally can!