By Dining with Skyler
Sweet Corn Risotto with Crispy Sage, Pancetta and Burrata
9 steps
Cook:45min
This is the risotto of spring and summer 2022! Salty and nutty pancetta (which can be swapped for toasted hazelnuts for my vegetarian friends out there,) crispy aromatic sage, creamy burrata and perfectly creamy risotto?!?!? Flavor PARTY. You've gotta make it!
Updated at: Thu, 21 Nov 2024 11:35:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Nutrition per serving
Calories3079.7 kcal (154%)
Total Fat137.6 g (197%)
Carbs329.6 g (127%)
Sugars39 g (43%)
Protein122.8 g (246%)
Sodium5604.2 mg (280%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 bunchsage
4 ozdiced pancetta
for vegetarians, swap for 1/3 cup toasted hazelnuts, chopped
1white onion
medium, or sweet, diced
1 ½ cupsfresh sweet corn kernels
cut off the cob
kosher salt
for seasoning throughout
1 Tbspunsalted butter
1 ½ cupsarborio rice
½ cupdry white wine
I used Sancerre Pinot Grigio works great too
5 cupsunsalted vegetable stock
or low sodium, or chicken, Use 5 1/2-6 cups if you like a more wet style risotto
Olive oil
for frying the sage
1juice of lemon
½ cupgrated parmesan
½ cupgrated pecorino
⅛ tspground nutmeg
2 ballsburrata
black pepper
fresh cracked, to taste
Instructions
Step 1
Separate the sage leaves from the stems. Leave 12 leaves for topping (3 for each plate.) Finely chop the rest of it.
Step 2
Place a large pot over medium high heat. Add the pancetta and cook for 5-7 minutes, until the fat is rendered and the meat is crispy. Remove the pancetta from the pan with a slotted spoon. Adjust the heat to medium. If using hazelnuts, go onto the next step and season the pan with 3 tbsp of unsalted butter.
Step 3
Add the onion along with a pinch of salt. Cook for 5 minutes, stirring every minute or so, until fragrant and softened. If the pan is drying up, add the 1 tbsp of butter. Add the sweet corn, a few chopped sage leaves and a generous pinch of salt. Cook for 2 minutes until the sage is fragrant.
Step 4
Add the rice. Stir into the corn mixture, then toast for 2 minutes until it is well coated in the pancetta fat/butter.
Step 5
Pour in the wine and stir until it has almost evaporated.
Step 6
Add the stock one ladleful at a time, stirring until each amount has absorbed before adding another. This should take between 15 and 20 minutes. Season with salt to taste.
Step 7
Meanwhile, on a separate burner, pour olive oil in a small deep skillet. Heat on high. Once the oil is shimmering, add the reserved whole sage leaves and cook until crispy - not even 1 minute. Remove with a slotted spoon. Reserve the sage infused oil for topping!
Step 8
Once all of the stock has been absorbed, the rice should be cooked through but still have a little ‘bite’ to it - think al dente pasta. Add the juice of one lemon and stir until combined. At this point, turn the heat off. Add the grated cheese and nutmeg and stir well. Taste to ensure the salt levels are to your liking. Feel free to add more nutmeg if you want a little more of that spiced depth of flavor. Cover with a lid. Let it rest for 5 mins.
Step 9
Halve each ball of burrata. Plate the risotto. Scoop out the creamy center and place it right in the center. Top with reserved crispy pancetta, crispy sage leaves, black pepper and a swirl of sage infused olive oil. Enjoy!
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