Entree/ Side dish

Sweet Corn Risotto with Blue Cheese

Creamy, Cheesy, Corn Risotto and with Blue Cheese to boot.

Crisp corn, cream risotto, delizioso!

Fall is just screaming “lets start cooking”. And, what better way to meet a cool autumn night than with a big pot of risotto. (The cool autumn nights is about a month away for us here in Texas.)

I can’t believe that I have only posted one Risotto recipe before. I love making risotto and I think just the slow method of making it is what makes the dish so comforting. Making risotto is fairly easy but it not as quick as going out and throwing a steak on the grill, but oh so relaxing as you stand and slowly stir in your broth, wine and other ingredients. You don’t rush risotto and you don’t want to make it ahead and reheat it.

You definitely don’t want to have your husband/spouse stirring your risotto during a football game. The pot may get neglected and turn into mush. The word Risotto really refers to the method of cooking and not the dish — rice cooked with broth to a creamy consistency. Recipes will always call for arborio rice which is a short stubby grain. Risotto dishes always cook AT LEAST 20 and up to 30-35 minutes.

When our friends came over the night we made this I told my friend, “I didn’t tell you that I have never made any of these recipes and I was waiting for you to help me cook.” I was lucky that night because everything turned out great.

Learning to make a good risotto is like riding a bike; practice makes perfect. And you can put just about any ingredient into the finished risotto from meats, cheese, and cheeses. It’s a good way to use some of your leftovers in a new and creative way. After making this recipe, I’m yearning to try more risotto recipes during the fall and winter months.

Cut corn from cobs and then scrap with the edge of the knife to release the cream.

Chop your shallots and garlic.

Put your corn cobs in water to make your corn stock.

After sauteing the shallots and garlic, add the risotto and stir until lightly browned.

Start adding the wine and corn stock, one cup at a time and stir until each cup is almost absorbed.

When almost done, stir in the corn/corn cream and blue cheese.

Sweet Corn Risotto with Blue Cheese


  • 4 cups corn stock see note
  • 2 ears corn kernels removed and cream pressed from cob
  • additional chicken stock if needed
  • 2 medium shallot diced
  • 1 tsp. finely chopped garlic
  • 2 cup dry white wine warm
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 Tablespoons olive oil
  • 1 1/2 cups  arborio or carnaroli rice
  • salt and pepper
  • 1/3 cup crumbled Gorgonzola cheese about 2 ounces, or more


  1. To make corn stock: Using a sharp knife remove the kernels from the cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels. Cover the cobs with water and bring to a boil and let simmer for about 30 minutes and strain. Place back into the pot and keep at a simmer. You will need 4 cups of stock. Add some chicken broth if you do not have quite enough of the corn stock or just more water to your corn stock.
  2. Heat the olive oil in a wide, deep saute pan over medium heat and add the diced shallot and garlic. Saute for a couple of minutes until the shallot is softening, then add the rice and toast it, stirring. Add the bay leaf and thyme. After a couple of minutes the rice should be starting to show a few spots of golden toastiness. Now add  the warmed wine, one cup at a time.
  3. You don't actually have to stir constantly, but you should stir frequently. When you drag a spoon through the rice and the liquid doesn't rush back in to fill the space, add more liquid, a half cup at a time. After you have added all the warmed wine, start adding the corn broth one cup at a time. Keep stirring, and after about 20 minutes add the corn kernels and cream from the corn and continue to cook about another 10-15 minutes. The rice will release its starch and become creamy. You might not use all the broth, but if you run out before the rice is done, just keep going with chicken stock or water. Taste it, the grains should be al dente, not mushy, but definitely cooked through.
  4. At this point, crumble in the blue cheese and season to taste with salt and pepper.
  5. 4-6 as side dish.
  6. Enjoy.

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1 Comment

  • Reply
    Eva@ kitcheninspirations.wordpress.com/
    September 27, 2011 at 12:10 pm

    What an interesting flavour combo, corn and blue cheese. We’ve been making quinoa ‘risotto’ to help mitigate the carbs…this sounds like it could be a good variation.

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