Corn Risotto with Bacon, Leeks and Mascarpone

Why does it seem like all the fresh produce we love has such a short growing season? Makes us sad 🙁 We love our corn and there’s a fabulous local place to get it (Davis Ranch) – but the season starts the end of June and essentially ends now. We were lucky enough to find some in these last days of the season and so we did what anyone would do with fresh, sweet corn…we made corn risotto!

Like so many of our favorite recipes, corn risotto is so wonderful because it’s so easy to customize to your particular taste. We love ours with bacon and mascarpone but you could use any cheese you like and you could use pancetta or pork belly or mushrooms instead of the bacon.

Now don’t linger any longer…get to a farmers market quickly and find some corn so you can make this fabulous risotto!

Corn season is coming to an end!

Be patient…good, creamy risotto takes time, but is so worth it!

Corn Risotto with Bacon, Leeks and Mascarpone

• ½ lb thick cut bacon
• 2 cups raw fresh corn kernels (from about 2 ears)
• 2 TBS unsalted butter
• 1 large leek
• 1 tsp kosher salt
• ¼ tsp black pepper
• 1 ½ cups arborio rice
• ½ cup dry white wine
• 6 cups chicken stock
• 1/3 cup freshly grated parmesan
• 1/3 cup mascarpone cheese
• 3 TBS minced chives

Slice bacon into ¼” pieces and cook in nonstick pan until crisp and well browned. Remove bacon to paper towel lined plate, leaving bacon fat in pan. Add corn to pan and cook over medium heat for about 10 minutes until tender and slightly browned. Remove pan from heat and set aside.

Warm stock in medium saucepan to a simmer. Cut leek crosswise and clean out any dirt. Thinly slice white and light green parts only. Melt butter in large saucepan or high sided sauté pan over medium heat. Add leeks and cook until limp but not brown, about 6 minutes. Season with salt and pepper. Add rice and cook until grains become slightly translucent, just a minute or two. Add wine and cook, stirring constantly until absorbed.

Add ¾ cup stock and continue cooking over medium-low heat, stirring constantly until stock is absorbed. Continue adding ¾ cup of stock at a time in this manner for about 20 minutes. Continue adding stock ½ cup at a time in the same manner, stirring continuously.  After about 15 additional minutes, add corn to pot and continue cooking, stirring and adding stock as needed. After a total cooking time of 40-45 minutes, the rice should be creamy and tender but still slightly firm (al dente).  Remove from heat and stir in parmesan and mascarpone. Once fully incorporated, add 2 TBS chives and bacon. Divide among warm bowls, garnish with remaining 1 TBS chives and serve immediately.

Serves 4 as main course