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Creamy Sweet Corn Basil Risotto Recipe with Crispy Prosciutto Chips

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A quick and easy creamy sweet corn and basil risotto topped with crispy prosciutto chips, delivering a comforting and flavorful meal perfect for busy evenings.

Ingredients

Scale
  • 1 cup Arborio rice (200 g)
  • 1 ½ cups sweet corn kernels (fresh or frozen)
  • ½ cup fresh basil leaves, chopped (loosely packed)
  • 6–8 thin slices prosciutto
  • 1 medium shallot, finely diced
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken stock (1 liter), kept warm
  • ½ cup dry white wine (120 ml), optional
  • 3 tablespoons unsalted butter (45 g), divided
  • ½ cup grated Parmesan cheese (about 50 g)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lay prosciutto slices flat on a parchment-lined baking sheet without overlapping. Bake for 10-12 minutes until crisp but not burnt. Remove and set aside on paper towels to drain.
  2. Place the vegetable or chicken stock in a saucepan over low heat and keep it just at a simmer.
  3. Heat olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add the finely diced shallot and cook for 2-3 minutes until translucent but not browned. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Stir in the Arborio rice, coating it well with the oil and butter. Toast the rice for 1-2 minutes until glossy and slightly translucent around the edges.
  5. Pour in the white wine, if using, and stir constantly until the liquid evaporates almost completely.
  6. Begin adding warm stock one ladle (about ½ cup/120 ml) at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue for 18-22 minutes until the rice is creamy and tender but still slightly firm in the center.
  7. About halfway through cooking (after around 10 minutes), stir in the sweet corn kernels to cook gently with the rice.
  8. When the rice is just right, remove the pan from heat. Stir in the chopped fresh basil, remaining 2 tablespoons of butter, and grated Parmesan cheese. Season with salt and pepper to taste.
  9. Spoon the risotto into warm bowls and top each serving with crispy prosciutto chips.

Notes

Keep the stock warm to ensure even cooking and creamy texture. Stir gently and frequently but avoid vigorous stirring to prevent mushy rice. Watch prosciutto chips closely while baking to avoid burning. For dairy-free, use almond milk or vegetable broth and skip Parmesan or use a vegan alternative. Frozen corn can be used but thaw before adding. White wine is optional but recommended for depth of flavor; substitute with extra stock or lemon juice if avoiding alcohol.

Nutrition

Keywords: risotto, sweet corn, basil, prosciutto chips, creamy risotto, easy dinner, quick risotto, Italian recipe, comfort food

Find it online: https://yumyep.com/creamy-sweet-corn-basil-risotto-recipe-with-crispy-prosciutto-chips-easy-and-perfect/