Corn and Bacon Risotto
By Chef John Ash
The history of risotto is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages. Saffron traditionally flavors risotto. You can add it if you like but this version depends on bacon and sweet corn to match it to the rich 2022 Vine Hill Pinot Noir.
Serves 4
Total Time
Prep Time
Difficulty Level
Ingredients
For the risotto:
6 ounces lean bacon or pancetta, diced
6 cups corn stock (see recipe below) or rich chicken stock
2 tablespoons unsalted butter, divided
1 medium leek, white and light green parts only, finely chopped
1 cup arborio or carnaroli rice
1/2 cup dry white wine
1 ½ cups raw corn kernels (from 2 ears corn)
1 cup freshly grated Parmesan cheese
2 tablespoons minced chives
Kosher salt and freshly ground black pepper
For the corn stock (optional):
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
Directions
In a skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels and reserve 1 tablespoon of the bacon fat.
Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add the reserved bacon fat and rice and cook, stirring occasionally until grains look translucent. Add leeks and cook until they are softened but not browned, about 6 minutes. Season lightly with salt and pepper.
Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes. Add a ladleful of hot stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladles of stock whenever rice mixture looks dry and continue stirring regularly. When half the stock has been added, stir in corn. Continue cooking until all of the stock.
Remove risotto from heat and stir in Parmesan and bacon along with remaining tablespoon of butter. Cover and let stand for 5 minutes. Uncover risotto, stir vigorously and season to taste with salt and pepper. Before serving, stir in the chives.
For the corn stock combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups. Note: To shuck corn even in the height of the season, the easiest way to do it is in the microwave. It takes just 3 or 4 minutes