Can I use an onion instead of a shallot?

I tend to use shallots in my risotto as they're an easier size to work with when you're making risotto for just the two of you. You'll want to use 1/2 a regular sized brown onion instead.

I don't like jalapeño, are there any other garnish options?

Chopped coriander is simply delicious here, and if you're not too fussed about presentation this creamy corn risotto is also great unadorned.

Can I make this corn risotto vegan?

Of course, just sub in your favourite brands of vegan butter and cheese that you'd usually reach for when risotto-making.

Creamy Corn Risotto | Rachel Phipps

Description

This Creamy Corn Risotto is the perfect way to turn sweet summer corn on the cob into a hearty dinner – just add rice, wine, butter and cheese!

Ingredients

Scale

2 corn on the cob
sea salt
1 tbsp extra virgin olive oil
2 banana shallots
2 garlic cloves
150g risotto rice
125ml white wine
30g grated pecorino, plus extra to serve
large knob of unsalted butter
1/2 green chilli, to serve
freshly cracked black pepper, to serve

Cook Mode Prevent your screen from going dark

Instructions

Shuck the corn, and add the naked cobs to a medium lidded saucepan. Add 700ml of boiling water and a generous pinch of salt and set, with the lid on, over a medium heat to simmer and infuse.
Blitz half the corn with 1 tbsp of water in a mini chopper or bullet blender until smooth, and set aside.
Heat the oil over a medium high heat in a medium, heavy bottomed saucepan. Finely chop the shallot and garlic, and add to the pan with another pinch of salt, gently cooking until soft. Do not allow the garlic or the shallot to take on any colour.
Stir in the risotto rice and cook for a couple of minutes until the rice has heated through.
Stir in the white wine, and allow to cook away completely, stirring every few minutes.
Adding only a ladle at a time, gradually add the simmering corn stock to the rice, stirring often, only adding more when the liquid is completely absorbed. Once the rice is just starting to soften, but it still has a decent amount of bite, stir in the whole reserved corn kernels.
Once the risotto has reached your desired consistency (you might not use all the water) remove it from the heat and stir in the butter, cheese, and blitzed corn.
Leave to stand for 5 minutes before stirring again and serving topped with more cheese, the green chilli – finely chopped – and a generous amount of black pepper.

Notes

Whilst there is no doubt that this recipe is best made with fresh summer corn, tinned or frozen corn are both great options for making this as a store-cupboard dinner out of season. I’d go with tinned corn (get the version packed without extra salt) over frozen as it has a flavour more similar to fresh corn. To work out volumes, 1 corn on the cob = approx. 1 cup = 165g of shucked corn. If you do make the substitution, use vegetable stock instead of water to make the risotto as you won’t have naked corn cobs to make a corn stock with.