Charred Corn & Buttered Leek Risotto Recipe

Warm the stock in a saucepan over low heat; keep it barely simmering. This ensures the liquid added to the rice stays hot and the risotto cooks evenly.

If using fresh corn, cut kernels from 2 ears. If kernels are frozen, thaw and drain. Thinly slice the white and light-green parts of the leek into 1/4" rings, rinse thoroughly to remove grit, and drain well. Finely mince the shallot and garlic. Thinly slice the sundried tomatoes and set aside.

High-heat skillet char

Heat a heavy skillet or cast-iron pan over medium-high to high heat until very hot (about 2–3 minutes). Add 1 tablespoon olive oil and spread to coat. Add corn kernels in an even layer—do not overcrowd; cook without stirring for 2 minutes to develop color, then stir and let sear another 1–2 minutes until nicely charred in spots. Season with 1/8 teaspoon of the reserved salt. Transfer charred corn to a bowl.

In the same skillet, add the sliced leeks. Add a small splash of oil if pan is dry. Cook over medium-high heat, stirring occasionally, until edges brown and the rings become crisp-tender and slightly charred, about 4–6 minutes. Season with another 1/8 teaspoon salt. Transfer leeks with a slotted spoon to the bowl with corn and set aside. Reserve skillet (do not scrub) for later use to capture flavor.

In a heavy-bottomed saucepan or sauté pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter is foaming. Add the minced shallot and a pinch of salt and sweat until translucent, about 2–3 minutes; do not let it brown.

Add the minced garlic and cook 30 seconds until fragrant. Add the arborio rice and stir to coat each grain with fat, toasting gently for 1.5–2 minutes until the edges of the rice become translucent.

Pour in the 1/2 cup white wine and stir constantly until the wine is almost fully absorbed by the rice.

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for about 18–20 minutes total, until the rice is creamy and cooked al dente (center tender but with a slight bite).

When the rice is about 2–3 minutes from done (around the 16–18 minute mark), stir in the sliced sundried tomatoes and the charred corn and leeks to warm through and distribute evenly.

Once the rice reaches the desired doneness, remove the pan from the heat. Stir in 3/4 cup grated pecorino romano, 1 tablespoon cold cubed butter (for mounting), the tablespoon of lemon juice, the remaining 1/2 teaspoon salt (taste and adjust — you may need less depending on your stock and pecorino), and 1/2 teaspoon freshly ground black pepper. Stir vigorously for 1 minute to emulsify and create a glossy, creamy texture.

If the risotto is too thick, add 1–2 tablespoons of warm stock to loosen to a saucy consistency. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Divide risotto among four warmed bowls. Top each portion with the reserved crisp charred leek rings (if any remained), a sprinkle of chopped fresh parsley, an extra dusting of pecorino if desired, and a little lemon zest for brightness.

Serve immediately while creamy and hot. Leftovers can be chilled and gently reheated with a splash of stock, but risotto is best freshly made.