Jul 14 2026
Restaurants›La Vie›Ewa Sweet Corn Risotto Recipe

Ewa Sweet Corn Risotto Recipe

Inspired by La Vie
Time40m
Serves4

Australian black truffle, bacon marmalade, tarragon

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Ingredients

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Main Ingredients

Garnish

Method

Cooking the Risotto

  1. 1

    Sauté the Aromatics

    In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

  2. 2

    Toast the Rice

    Add the Arborio rice to the saucepan. Stir well to coat the rice with the butter and cook for about 2 minutes, allowing the rice to slightly toast.

  3. 3

    Deglaze with Wine

    Pour in the white wine and cook, stirring continuously, until the wine is mostly absorbed by the rice.

  4. 4

    Add the Broth Gradually

    Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  5. 5

    Incorporate Corn and Finish

    Stir in the sweet corn kernels and chopped tarragon during the last 5 minutes of cooking. Season with salt and black pepper to taste.

  6. 6

    Add Cheese

    Remove the risotto from heat and stir in the grated Parmesan cheese until melted and incorporated.

Serving

  1. 7

    Plate the Risotto

    Spoon the risotto into serving bowls. Top each serving with shaved Australian black truffle and a drizzle of bacon marmalade.

  2. 8

    Garnish and Serve

    Garnish with additional tarragon if desired, and serve immediately while hot.

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