Sweet Corn & Mascarpone Risotto with Basil Oil
This sweet corn risotto is a summer celebration on a plate. Tender arborio rice is cooked slowly until creamy, then finished with mascarpone and Parmesan for richness. Fresh sweet corn adds bright, natural sweetness, and a drizzle of homemade basil oil brings herbaceous color and a lively finish.
The recipe below walks you through making the basil oil, cooking the risotto properly, and finishing everything together for a silky, restaurant-quality result. It’s simple enough for weeknights but special enough for guests.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 shallot, finely minced
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 4 1/2 cups vegetable broth (or chicken stock)
- 2 tablespoons mascarpone
- 1 cup Parmigiano-Reggiano, plus more for serving
- 2 ears sweet corn (kernels removed)
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
For the Basil Oil
- 2 oz packed fresh basil
- 1 cup neutral oil (such as grapeseed or canola)
- 2 tablespoons extra virgin olive oil
- Pinch of salt
Instructions
Make the basil oil: Bring a pot of water to a boil and blanch the basil leaves for 15–20 seconds. Transfer immediately to an ice bath to preserve the bright color, then pat dry. In a blender, combine the blanched basil, neutral oil, olive oil, and a pinch of salt. Blend until very smooth. You can strain through a fine mesh sieve if you prefer a perfectly clear oil, but leaving the tiny bits gives it more texture and fresh flavor. Transfer to a bottle and set aside. This yields about 1 cup.
Sauté aromatics: In a deep sauté pan (stainless steel works well), heat a drizzle of olive oil and melt 1 tablespoon of butter over medium-low heat. Add the shallot and garlic and sweat gently for 3–4 minutes until translucent but not browned. Season lightly with salt and pepper as you go.
Toast the rice: Add the arborio rice and stir for 3–4 minutes to coat the grains and warm them through. Avoid high heat so the rice doesn’t brown.
Deglaze and begin adding broth: Pour in the white wine and stir constantly until it has mostly evaporated. Once the wine has reduced, add warm vegetable broth in 1/2-cup increments, stirring frequently. Allow each addition to be absorbed before adding more. This gradual method releases the rice’s starches and creates the creamy texture characteristic of risotto. Stay near the stove and keep stirring—this helps separate the grains and ensures even cooking.
Finish the risotto: When the broth is nearly all absorbed and the rice is tender but still has a slight bite, stir in the mascarpone, grated Parmesan, and the corn kernels. Mix until everything is well combined and velvety. If the risotto seems too thick, add a splash more warm broth to reach your desired consistency. Taste and adjust seasoning with salt and pepper.
Serve: Spoon the risotto into warmed bowls. Drizzle with basil oil, scatter a few raw or lightly cooked corn kernels for texture if you like, and finish with extra Parmesan, freshly cracked black pepper, and torn basil leaves. Serve immediately while hot and creamy.
Tips, Tricks & Substitutions
- Blanching basil brightens its color and mellows its raw edge; skip it if you prefer a quick raw flavor.
- Stirring while adding broth is essential—this coaxs out starch and keeps grains separate, giving risotto its signature creaminess.
- If you don’t have mascarpone, substitute a splash of heavy cream or a mild soft cheese like goat cheese for creaminess, though the flavor will differ slightly.
- Parmigiano-Reggiano is key for depth and umami; avoid omitting it for best results.
- Make sure the wine is fully reduced before adding broth to prevent a bitter or alcoholic finish.
Serving Suggestions
- Serve alongside simple grilled vegetables or a light salad to balance the richness.
- For a heartier meal, pair with seared scallops, roasted chicken, or braised short ribs.
- A crisp white wine complements the sweetness of the corn and the creaminess of the dish.
Recipe Card
Sweet Corn & Mascarpone Risotto with Basil Oil
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- 1 shallot, finely minced
- 1 1/2 cup arborio rice
- 1 cup white wine
- 4 1/2 cups vegetable broth
- 2 tablespoons mascarpone
- 1 cup parmesan, plus extra for serving
- 2 ears sweet corn, kernels removed
- Salt and pepper to taste
- Fresh basil for garnish
For the Basil Oil
- 2 oz packed fresh basil
- 1 cup neutral oil
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Blanch basil 15–20 seconds, shock in ice water, dry, then blend with oils and salt until smooth. Strain if desired.
- Sauté shallot and garlic in olive oil and 1 tablespoon butter for 3–4 minutes.
- Add arborio rice and stir 3–4 minutes on medium-low to warm the grains.
- Pour in white wine and reduce while stirring. Add warm broth ½ cup at a time, stirring frequently until absorbed before adding more.
- When rice is tender with a slight bite, stir in mascarpone, Parmesan, and corn. Adjust consistency with extra broth if needed and season to taste.
- Serve immediately with a drizzle of basil oil, extra Parmesan, cracked pepper, and torn basil.
Nutrition (per recipe, approximate)
Calories, carbohydrates, protein, fat, and other nutrients are provided as an estimate and should be used for guidance only.