Imagine a dish that combines the creamy elegance of traditional Italian risotto with the sweet, smoky charm of roasted corn – a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience. This Roasted Corn Risotto with Smoked Paprika is not just a recipe; it's a journey of flavors that will transport you from your kitchen to the sun-drenched fields of Italy, with a delightful twist of smoky warmth that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Spread corn kernels on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Roast for 15-20 minutes, stirring occasionally, until kernels are lightly charred and golden.
- In a medium saucepan, heat vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto.
- In a large, heavy-bottomed pot, heat remaining olive oil over medium heat. Add finely chopped onion and sauté until translucent and soft, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly, until rice becomes slightly translucent and makes a gentle toasting sound.
- Sprinkle smoked paprika over the rice and stir to distribute evenly.
- Begin adding warm broth one ladle at a time, stirring constantly. Allow each ladle of broth to be mostly absorbed before adding the next, maintaining a creamy consistency.
- Continue adding broth and stirring for about 18-20 minutes, until rice is creamy and al dente, with a slight bite in the center.
- Fold in the roasted corn kernels during the last 2-3 minutes of cooking.
- Remove from heat and let rest for 2 minutes. Season with salt and pepper to taste.
- Serve immediately, garnishing with fresh chopped parsley and an extra sprinkle of smoked paprika if desired.
Tips
- Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Broth Temperature is Crucial: Keep your broth warm throughout cooking. Cold broth can shock the rice and interrupt the cooking process.
- Patience is Key: Risotto requires constant stirring and attention. Don't rush the process – each ladle of broth should be mostly absorbed before adding the next.
- Roasting Corn Tip: For maximum flavor, spread corn kernels in a single layer on the baking sheet to ensure even roasting and caramelization.
- Final Rest: Always let your risotto rest for a couple of minutes after cooking. This helps the texture become even more luxurious and creamy.
- Serving Suggestion: Serve immediately after cooking for the best texture and temperature. Risotto doesn't hold well for long periods.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
