The Golden Piazza: Sweet Corn and Mascarpone Risotto

Instructions

1. 1

   Begin by fortifying our structural liquid. Cut the kernels from 2 large ears sweet corn. Place the bare corn cobs and 4 cups premium vegetable or chicken brodo into a medium saucepan over medium heat. Bring to a gentle simmer. We let the ingredients do the heavy lifting here; the cobs infuse the broth with a deep, earthy sweetness while we prep the rest.

   15 min

   Tip: Do not boil aggressively; a gentle simmer extracts the best flavor without reducing the volume too quickly.

2. 2

   In a wide, heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add the minced 1 medium shallot and the reserved corn kernels. Sauté gently until the shallot is translucent and the corn is golden and fragrant.

   5 min

   Tip: Use a wide pan to give the rice enough surface area later. This is crucial for proper architecture.

3. 3

   Remove about half of the sautéed corn mixture to a small bowl and reserve for garnish. To the remaining aromatics in the pan, pour in 1.5 cups arborio rice. Stir continuously to toast the grains until their edges become slightly translucent, creating a solid load-bearing foundation.

   3 min

   Tip: Toasting the rice seals the exterior, preventing the risotto from turning to mush during the slow simmer.

4. 4

   Pour 1/2 cup dry vermouth into the pan. Stir constantly, allowing the sharp acidity of the vermouth to cut through the starch and completely absorb into the rice.

   2 min

   Tip: Inhale that beautiful aroma. The vermouth acts as a vibrant contrast to the sweet corn.

5. 5

   Discard the spent corn cobs from the simmering brodo. Begin the slow simmering phase by ladling about a half cup of the hot brodo into the rice. Stir frequently, allowing the liquid to be almost entirely absorbed before adding the next ladleful. Continue this rhythmic process until the rice is al dente and suspended in a creamy suspension of its own starches.

   18 min

   Tip: You may not need every last drop of brodo, or you may need a splash of hot water at the end. Trust your senses.

6. 6

   Remove the pan entirely from the heat—this is vital. To perform the mantecatura, vigorously beat in 1/4 cup mascarpone cheese, 1/2 cup Parmigiano-Reggiano, and the remaining 1 tbsp unsalted butter. Stir rapidly until a glossy, undulating emulsion forms. This structural emulsion is the true soul of Northern Italian cooking.

   3 min

   Tip: If the risotto feels too tight after the mantecatura, fold in a final splash of warm brodo.

7. 7

   Ladle the risotto into shallow, warmed bowls. Garnish elegantly with the reserved golden corn kernels, a scattering of 1 tbsp fresh thyme leaves, and a pinch of salt and white pepper to taste.

   2 min

   Tip: Serve immediately. A proper risotto waits for no one.