Recipes Fresh Corn Risotto 3.0 (3,262) Add your rating & review Creamy risotto has its own mass appeal, like mashed potatoes. Melissa Clark adds sweet, fresh corn just off the cob to make it feel more seasonal and add crunch. Slideshow: Great Risotto Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Erin Kunkel Total Time: 45 mins Yield: 6 Ingredients 6 cups chicken stock or low-sodium broth 1 bay leaf 3 tablespoons extra-virgin olive oil 1 medium onion, very finely chopped 1 1/2 cups arborio rice (12 ounces) 1/2 cup dry white wine 1 cup white corn kernels (from 2 ears) 1 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons unsalted butter, cubed Salt Freshly ground pepper Directions In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve. Suggested Pairing Risotto made with ultrasweet fresh corn will overpower most white wines, except one that's equally rich, like a well-oaked California Chardonnay. Rate it Print