Sweet Corn and Cheddar Risotto

This dish was a huge hit at Thanksgiving and the result of a hearty debate over the fact that au gratin potatoes and creamed corn were too similar of dishes to make for sides. Jason argued we needed something different, and alas, the idea of sweet corn risotto came about. I've seen it done before, but this one is a bit different. It's the merger of my creamed corn with a pea and bacon risotto recipe. And it's delicious. It's perfect with turkey or ham or bacon on top, and I am sure you will love it. Oh yeah, and it's vegetarian unless you choose to put that said meat on top. Vegetable stock over chicken stock any day my friends.

What You'll Need
Arborio Rice (Usually comes in a box or bag - you need 16 ounces)
Vegetable Stock (1 32 ounce package)
Sweet Yellow Onion (2)
Butter
Brown Sugar
Rosemary (Fresh is best! We used two sprigs)
Dry White Wine (Cooking wine is good here)
Seasoned Salt
White Pepper
Frozen Sweet Corn (12 ounce bag)
Paremesan Cheese
Extra Sharp White Cheddar Cheese
Turkey Bacon or Bacon or Facon if you're into that (Optional, completely)



Risotto is a fun dish to make. The first thing you need is some time and attention. Now that you've got that, start melting 1/3 cup of unsalted butter in the biggest pan/skillet you can find.

Pour your 32 ounce bow of vegetable stock in a large pot and put over medium heat. Bring it almost to a boil then keep it warm throughout this whole process.

Chop an onion into little pieces (minced would also be an accurate term here) and throw it into the melted butter with 2 tablespoons of brown sugar.


Also chop up 2 large springs of rosemary as small as you can. I made Jason do this one. Stir this in, and cook the onions well until caramelized. Also, please note, use a wooden spoon. We are only using a spatula because there really are no utensils in my in-laws new house where these were taken!

Hopefully your stock is warm now too! Throw in the entire 12 ounce bag of frozen corn into the stock now!

Once the onions are good and soft, over a medium heat, pour in 16 ounces of Arborio rice (a full box for me). You almost want to fry it as this point and you will see the rice turn a bit translucent - not completely but a bit - after about a minute. Then add in 2/3 cup of white wine. And stir well. Keep on stirring constantly.

Be sure to keep this on no more than medium heat, but also not too low. Depending on your stove, you may need to go a little higher or lower to get it right, but medium is a good starting point. Once the wine starts to cook out, you will start to ladle in that hot vegetable stock, one ladle at a time. Don't have a ladle? Use a 1/2 cup instead. Avoid the corn for as many ladles as possible - you don't want to add it too soon. Fully cook the liquid out before adding the next ladle. Add in a pinch of seasoned salt and white pepper with about every 3rd ladle, maybe adding up to a 1/2 teaspoon or more total. You can taste as you cook to get an idea, but I never use too incredibly much.

This will take awhile. Do this until your stock is out OR until your rice has a nice rise and isn't crunchy anymore. It should taste like little balls of ricey dough deliciousness. If you exhaust your stock and it isn't to this state yet, start adding small ladles of hot tap water (make sure it's hot and not cold!) until it gets there. If you don't it will burn and all that work is ruined. The tap water doesn't do much and doesn't add or detract from the flavor (I always have to add it, Jason never does.)

Once you have it perfectly cooked and all the liquid is absorbed, add in 1/2 cup of parmesan and 1/2 cup of cheddar. Stir well until mixed.

Optional :: While cooking the risotto, preheat your oven to 375 degrees Fahrenheit and cook your turkey bacon/bacon/whatever for about 10 minutes. You don't need it really crispy or burnt nor do you want it that way. Take out and cut into small strips. When you add the cheese, also add the bacon!

This is a GREAT dish, but I warn you, it takes time, and your arm is gunna hurt after. But it's worth it, I promise you. If you have any trouble or questions, e-mail me! Jason or I will get back to you with an answer - he's actually the master of risotto, go figure.