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Recipe: Risotto with Pan-Roasted Corn and Bacon


A Favorite Fall Dish

This comforting risotto is perfect for cooler evenings ahead

Posted on October 9, 2019

Spoiler Alert! If you are opposed to more than a few carbs and a little bit of fat, you better turn the page and read no further because there is only one way to make and enjoy this risotto, and that’s with your whole heart. Arborio rice is slowly cooked in corn broth with onions, Parmesan, and a pat of butter, and is topped with salty, crunchy bacon — talk about fall comfort food at its best!

Sometimes I make this into a main dish by stirring in sautéed mushrooms, Swiss chard, or some of my leftover Sunday chicken at the end. The variations on this dish are endless.

If you’re still feeling guilty, just add 20 more minutes to your swim or on your treadmill. You don’t want to miss this delicious dish — it’s really worth every indulgent calorie. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com



Risotto with Pan-Roasted Corn and Bacon


4 cups water
2 cups freshly shucked corn (divided)
4 Tbsp butter
1 cup yellow or white onion, finely chopped
5 cloves garlic, minced
1 cup Arborio rice
2 Tbsp dry chicken base (optional, can substitute veg base)
¾ cup grated Parmigiano-Reggiano
1 tsp kosher salt
¾ cup cooked chopped bacon


1. In a blender, process the water with 1 cup of corn until smooth, 30-45 seconds.

2. Transfer corn broth to a saucepan and bring to a light boil, add base and then reduce to a simmer.

3. Melt 3 Tbsp of butter in a large, heavy-bottomed pot, like a Dutch oven. Add onions and cook until they are translucent, about 3 minutes. Add rice, garlic, and remaining corn and stir constantly until rice is toasted and fragrant.

4. Stir in 2 cups of the corn broth and reduce the heat so that the rice simmers and cooks, stirring often until all of the broth is absorbed (about 10 minutes).

5. Add another cup of the corn broth and cook, stirring often until most of the liquid has been absorbed.

6. Add the last cup of corn broth and repeat cooking and stirring until almost all of the liquid is absorbed. Taste a small amount of the rice and see if it is tender. If tender, remove from the heat; if not, add another half cup of liquid, either water or chicken stock, and allow to cook until absorbed and rice is tender.

7. Remove from the heat. Stir in the cheese, salt, and remaining butter. Taste and add more salt or cheese as needed.

8. Divide into four bowls and top with crumbled bacon and additional Parmesan cheese if desired.

Risotto with Pan-Roasted Corn and Bacon


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