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
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.
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.
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!
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.