Okay, y’all. Stop everything you’re doing and make this risotto tonight because it is THAT GOOD.
Unless, of course, you’re doing the Whole30. Then, I’m sorry. Continue to read and drool in that case.
A few weeks ago, I asked on Instagram Stories what shows you guys were watching lately because we were seriously in a rut. Someone recommended A Chef’s Life and I am so grateful! We have been loving this and averaging two episodes a night. It reminds both of us of “home” since it’s based in the South. It’s nice to watch something light hearted and entertaining at night…especially when it also features amazing looking food. Anyway, a few episodes back the chef made a corn risotto on the show and I was literally drooling over it. It sounded so delicious and I have been on a MAJOR corn kick lately.
The next day, I ran to the store and gathered my ingredients…this recipe is the result and man, did it ever turn out good!
You can’t really go wrong, I suppose, with sweet corn, creamy risotto and bacon. I mean…bacon makes everything right. This is pure comfort in a bowl and I can’t wait to make it again once we are off our Whole30. 😉
I know you guys will ask so I’ll just answer now – yes, you can use frozen corn but I recommend using fresh if you’re making this right now! Corn is so perfect at the moment and you would be missing out. It really doesn’t take a lot of extra work. I usually just stick the cob right in a big bowl and use a knife to get the kernels off. The whole mess goes right in the bowl and not on the countertop.
I hope you guys love this one! Just seeing these photos is making me extremely hungry again. If risotto is your love language (like it is mine), this will not disappoint. 😉
- 2 1/2 cups corn kernals from about 4 corn cobs
- 4 slices bacon chopped
- 1 whole shallot minced
- 1 clove garlic minced
- 1/2 cup chopped red bell pepper
- 1.5 cups arborio rice
- 6 cups chicken stock
- 1/4 cup cream
- 1 1/4 tsp salt
- 1/4 tsp pepper
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In a large, heavy pot, fry the bacon until crisp. Remove and drain on a paper towel. Pour off grease, reserving 1 tbsp in the pot.
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To the hot bacon grease, add the minced shallot, bell pepper and garlic. Saute until soft - about 2 minutes. Add the rice and stir to make sure each kernel of rice is coated with grease. Cook for 3 minutes.
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Add the chicken stock, about 1/2 cup at a time, to the rice. Bring up the heat to medium high and make sure each addition of stock is thoroughly absorbed before adding more. This process should take about half an hour - don't rush it!
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When all the stock has been absorbed, add the corn, cream, salt and pepper. Stir well. Serve risotto with bacon on top.
This can be made ahead and reheated. Just add additional chicken stock to the pan while reheating.
JosephineTomato
August 15, 2017 at 12:07 pmI have made a more plain risotto in my Instant Pot – feel like this could adapt well too. Thanks for sharing. Check out Vivian’s cookbook – it’s a beauty
Sweet Corn and Bacon Risotto – Gym Buddies
August 15, 2017 at 1:27 pm[…] post Sweet Corn and Bacon Risotto appeared first on Eat, Live, […]
Ben
August 16, 2017 at 3:41 amThis looks nummy… and because it is in season right now, it is sooo cheap. I think I bought 12 ears for $3.00 last week. Ate a few and blanched the rest for storage.
Ellie
August 16, 2017 at 7:53 amYah for the Chefs Life… it’s an NC show so it’s fun to watch as it is my “Home”. Have you met the sou chef John May yet? He now is the head chef at a restaurant in in Durham NC where I live. My boyfriend was the sommelier there for a few years. I watched the show before dating Adam so I have TOTAL star struck moments when I see John (nicest guy ever). He, however, hates the spotlight so I have to keep it together. She also goes to Durham sometimes and I get SO excited to see our little food hub.
So funny in our little town. We Love it and are proud
Joyce @ The Hungry Caterpillar
August 17, 2017 at 7:37 amNow that I’ve seen this, I feel like I’m going to be craving it all day.
I recently learned you can make risotto in a slow cooker!!!!! I tried it and it turned out fantastic.
Kali
August 17, 2017 at 3:43 pmDo you have an recommendations for a cream alternative? This looks amazing and I’d love to get as close to the real thing. Thanks for sharing!
Lindsey
August 20, 2017 at 7:04 pmI made this tonight and it was delicious! Sorta like a hybrid of risotto and corn chowder. Husband and I both had seconds. ?
Kristin | The Grape Soda Club
August 21, 2017 at 5:12 pmThis looks amazing! I love corn chowder and I love risotto, and this looks like the perfect marriage of the two! It almost calls for adding shrimp, like shrimp and grits meets risotto!