Sweet Corn Risotto, Mascarpone Crema, Pancetta Chip, Shaved Serrano Chili Recipe
Creamy risotto flavored with sweet corn and pancetta.
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Ingredients
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Risotto
Mascarpone Crema
Pancetta Chip
Garnish
Method
Prepare the Risotto
- 1
- 2
Toast the Rice
Add Arborio rice to the saucepan and stir constantly for about 2-3 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Slowly add the chicken or vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more.
- 4
Incorporate Sweet Corn
After about 15 minutes, when the rice is nearly cooked, stir in the sweet corn. Continue adding broth and cooking until the rice is creamy and al dente, about 18-20 minutes total.
- 5
Finish the Risotto
Stir in butter, grated Parmesan cheese, and season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Make the Mascarpone Crema
- 6
Combine Ingredients
In a mixing bowl, combine mascarpone cheese, heavy cream, lemon juice, and salt. Whisk until smooth and creamy. Set aside.
Prepare Pancetta Chips
- 7
Cook Pancetta
In a skillet over medium heat, cook the pancetta slices until crispy, about 3-4 minutes per side. Drain on paper towels.
Assemble the Dish
- 8
Serve
To serve, spoon the sweet corn risotto onto plates, drizzle with mascarpone crema, top with crispy pancetta chips, and garnish with shaved Serrano chili and chopped parsley.
