Smoked Heirloom Corn Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Guanciale

   In a large skillet, heat olive oil over medium heat. Add the diced guanciale and cook until it's crispy and golden brown. Remove it from the skillet and set aside, leaving the rendered fat in the pan.

2. 2

   Sauté Aromatics

   In the same skillet with the guanciale fat, add the chopped onion and cook until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast it for about 2-3 minutes, stirring frequently until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly 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 Smoked Corn

   Stir in the smoked corn, butter, grated Parmesan cheese, Calabrian chili paste, and season with salt and pepper to taste. Mix well until combined and creamy.

6. 6

   Serve

   Top the risotto with the crispy guanciale and drizzle with additional smoked corn crema if desired. Serve immediately.