Sweet Corn & Mascarpone Risotto with Basil Oil

Creamy corn risotto garnished with basil leaves and drizzled with green 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 Time30

Cook Time0

Total Time45

Course: Appetizer, Dinner

Cuisine: Italian

Servings:

Author: Lindsey Baruch

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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