Pixicook
HomeRecipesRisottoMiso Corn Risotto
recipe image

Miso Corn Risotto

clock-icon30 minutes
author-image
Author
Pixicook editorial team

This Miso Corn Risotto blends the umami depth of miso with the sweet crunch of fresh corn, creating a comforting and flavorful dish. Finished with scallions, it's a Japanese-inspired twist on an Italian classic.

Ingredients for Miso Corn Risotto

units in
USchevron
serves
2 peoplechevron

Fresh Corn Kernels, removed from cob

cups

Unsalted Butter, divided

tablespoons

Ginger, minced

teaspoons

Garlic, minced

cloves

White Miso Paste

tablespoons

Arborio Rice

cups

Sake

tablespoons

Scallions, green parts thinly sliced

each

How to Make Miso Corn Risotto

1. Sauté Corn

In a pan over medium heat, add half of the butter. Once melted, add the corn kernels with a pinch of salt and sauté until they start to caramelize slightly, about 3-5 minutes.

2. Sweat Aromatics

In the same pan add the minced ginger and garlic, and cook until fragrant, but not browned, about 2-3 minutes.

3. Caramelize Paste

Stir in the miso paste with the aromatics, cooking for about 2-3 minutes until fragrant. This step intensifies the miso flavor by lightly caramelizing it, adding a depth of savory umami to the risotto.

4. Toast Rice

Add the Arborio rice to the pan and stir to coat with the miso mixture. Cook until the rice is slightly translucent around the edges, about 2 minutes. Toasting the rice ensures each grain is well-coated in fat, leading to a better texture in the final dish.

5. Deglaze

Pour in the sake and stir, scraping up any bits stuck to the pan. Cook until the liquid is fully absorbed, ensuring the alcohol cooks off and only the flavor remains.

6. Cook the Rice

Begin by adding about half of the stock, stirring occasionally and allowing the rice to absorb the liquid before adding more. After the first addition has been absorbed, add the remaining stock in portions, stirring frequently. You should wait until each addition is mostly absorbed before adding more. This process should take about 18-20 minutes total. Taste the rice periodically; it should be al dente with a creamy consistency.

7. Finishing Ingredients

As the final step, stir in the second portion of butter to create a rich emulsion, giving the risotto a luxurious, creamy texture. Add the sliced scallions and freshly ground black pepper, stirring to combine. The scallions provide a fresh, oniony bite that pairs perfectly with the sweet corn and savory miso.

Pitfalls and tips

Use Homemade or High-Quality Stock

The flavor of the stock is crucial as it infuses the rice with depth and richness. For the best results, use a high-quality store-bought vegetable stock or make your own.

Finish with Butter and Parmesan

The addition of butter and Parmesan cheese at the end, known as 'mantecatura,' gives the risotto a luxurious, silky texture. Always do this off the heat to prevent the cheese from becoming grainy.

Toast the Rice

Don't rush the toasting step. It's an essential part of developing the risotto's flavor. The rice should be slightly translucent around the edges before adding liquid.

Dilute the Miso Paste

Whisk together the miso paste with some stock before adding it to the risotto to ensure even distribution throughout the dish without clumps.

Stir Constantly

Risotto requires attention and patience. Stirring constantly ensures that the rice cooks evenly and releases its starch, which gives risotto its signature creaminess.

Comments (0)

Add your comment...

Explore More Risotto recipes

Explore More Collections

Cucumber Salad with Garlic ginger and soy

Easy Salad

Hearty Red Lentil Soup

Easy Winter

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch