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The Silkiest Risotto

By Annie Petito Published

Our formula for the sweetest, freshest corn flavor also turns out the most luxurious pot of risotto we’ve ever had.

I was deep into recipe development for corn risotto when I started to wonder if the dish might be fundamentally flawed. There were hurdles to saturating the creamy rice with corn flavor that also seemed integral to risotto cookery. First, heat drives off many of the compounds we associate with the vegetable’s fresh, sweet taste. Second, chicken broth and wine obscure the flavor further. When I tried to overcome these challenges by adding handfuls of snappy peak-season kernels to the pot and infusing the rice with a concentrated broth I’d made by simmering the spent cobs, I failed to capture the vibrant, sweet corn flavor that is the raison d’être of the whole dish.

Happily, it all worked out in the end, and even better than I thought it would. Because along with figuring out how to make risotto that’s suffused with the bright, grassy, buttery flavors of high-season corn, I discovered that corn itself can transform your average pot of risotto into one that’s exceptionally lush and velvety.

Striking Gold

My framework was our unique risotto method, which produces rice as creamy as a conventional approach does but requires a fraction of the hands-on work. The key differences are that after sautéing the aromatics and Arborio rice and deglazing the pot with wine, we add almost all the cooking liquid (4 to 5 cups of warm chicken broth cut with water) up front and simmer the mixture in a covered pot for the better part of 20 minutes rather than gradually ladling the liquid into the rice while stirring constantly. Both methods cause the rice grains to slough off starch into the cooking liquid and form a viscous gel, giving risotto its trademark creaminess, but our method lets agitation from the simmering liquid do most of the work so that we need to stir the pot just twice during that first phase. Only during the last few minutes of cooking do we add a bit more liquid and stir constantly to enhance the risotto’s thick, creamy body.

Liquid Gold

Truly vibrant corn flavor is hard to capture in risotto. Kernels add only sporadic pops of sweetness, and broth made from boiled cobs tastes insipid.

 

So instead of merely accenting the rice with corn, we made it an integral part of the dish by stirring in a puree made from kernels and the “milk” that we scraped from the cobs. That liquid not only saturated every bite with corn flavor but also added naturally occurring starch from the corn, which, when heated, thickened to a sauce-like consistency that gave the risotto exceptionally silky body.

 

Replacing the chicken-y cooking liquid with homemade corn broth and stirring kernels into the rice were two of the most common—and unsuccessful—approaches I found in my research. But no matter how long I simmered the cobs in water for broth, the liquid tasted dilute because the bare cobs had almost nothing valuable left to offer. And while there was loads of bright corn flavor inside the kernels, it was confined to sporadic pops, not distributed throughout the dish.

So I took a more radical approach and buzzed the kernels (3 cups), along with the pulpy, flavor‑packed “milk” I scraped from their cobs, in the blender, adding just enough water to engage the blades. The result was a sunny puree bursting with fresh corn flavor—an elixir of sorts that I hoped would transform my workaday risotto into corn‑saturated gold.

“All’onda,” or “on the wave,” is the term Italians use to describe the fluid consistency of properly cooked risotto.

Before putting it to work, I strained the puree to remove the tough bits of skin, which left me with about 2 cups of gleaming liquid. Then I picked up with my risotto method, simmering the rice in a combination of the strained puree and water, the latter of which I swapped in for the chicken broth so that the vegetable’s flavor would stand out as much as possible.

The sun-colored rice certainly looked awash in corn. And thanks to the natural cornstarch in the puree, which gelled and acted like a silky sauce, the risotto was exceptionally lush and glossy (for more information, see “Liquid Gold”). But after simmering for nearly 20 minutes, the puree had a flat and, well, cooked flavor.

That test turned out to be my crash course in corn flavor compounds: Many of these compounds develop only after some cooking; others, including the grassy, fresh-tasting ones that I was going for, are volatile and vanish when heated. If I wanted to preserve fresh corn flavor, I had to wait until the rice was nearly done before adding the puree. This change altered the whole dish, saturating the risotto with the corn’s bright flavor.

Ingredient Spotlight: The Dairy Godmother

No pot of risotto is complete without a glug of wine to brighten up the starchy rice—or so we assumed. But in our Corn Risotto, the wine’s sharp, acidic punch overwhelmed the vegetable’s delicate sweetness, so we left it out and instead finished the dish with crème fraîche (plus a splash of lemon juice). The cultured dairy contributed some acidity but far less than the wine, and its dairy flavor complemented the corn. Plus, its fat enhanced the risotto’s ultracreamy consistency.

Crème de la Crème

In a last-ditch effort to maximize the corn’s presence, I circled back to adding kernels. A cup of them contributed just enough snap, sweetness, and color.

Then I took a closer look at the wine, which is almost as common in risotto as the rice itself but tasted harsh against the vegetable’s delicate sweetness. It had to go, but I needed to add something in its place that would further brighten up the rice. The unconventional answer turned out to be crème fraîche, a source of much subtler acidity as well as fat and rich dairy flavor that complemented the corn and enhanced the risotto’s already refined, luxurious consistency (see “The Dairy Godmother”).

I stirred in a generous scoop before serving, along with grated Parmesan, chopped chives, and a splash of lemon juice just to tease out the cultured dairy’s tang a bit more. The result was startlingly good—a next‑level kind of risotto, distinct and flavorful enough to stand on its own but restrained enough to accompany almost anything. My inauspicious start was a distant memory, and this dish was shaping up to be the raison d’être of many summer dinners to come.

Adding the corn puree toward the end of cooking preserves the vegetable’s fresh flavor.

Recipe Corn Risotto

Our formula for the sweetest, freshest corn flavor also turns out the most luxurious pot of risotto we’ve ever had.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.