Charleston Soups Recipe List


2 Unity Alley, Charleston, SC 29401

Sweet Corn Risotto

4 Servings


1/2 C Olive Oil
1/4 C Onions, diced small
2 t Chopped Garlic
1 lb. Arborio Rice
1 C Dry White Wine
1 qt Chicken Stock (hot)
1 C Sweet Yellow Corn Kernels (fresh)
1/2 C Tomatoes, peeled, seeded, diced
1/4 C Scallions, fine diced
6 T Butter (cut into 1/2" pieces)
1/2 C Grated Asiago Cheese
White Pepper


  • Heat the olive oil in a saucepot over medium-low heat.
  • Add onions and sweat lightly without coloring.
  • Add garlic and sweat an additional 3 minutes.
  • Add Arborio rice and coat well with the olive oil.
  • Add white wine and stir well.
  • When the wine is absorbed, slowly add the chicken stock, 1 cup at a time.
  • NOTE: You must constantly stir the risotto to prevent it from sticking.
  • As the rice absorbs the stock, you must keep adding more until the risotto is almost cooked.
  • When the rice has 4 or 5 minutes to go, add the corn kernels.
  • When the rice is "al dente" (to the tooth) pull off the heat.
  • Aggressively add butter, stirring quickly to achieve a creamy consistency.
  • To finish, add tomato, scallions, Asaigo cheese, salt and pepper to taste.

    Special Note: If you wish to cook risotto a day ahead, cook the rice until al dente, place on a sheet pan and cool. Finish the recipe with the additional hot stock, corn, tomato, scallion, cheese and seasonings.

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