Ingredients

• 7 cups vegetable stock or broth
• 1 dried bay leaf
• Optional: 1 parmesan rind
• 3 ears sweet corn (kernels removed, divided)
• 4 1/2 tablespoons unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic (2 cloves chopped, 1 grated)
• 1 1/4 cups Arborio rice
• 1/2 tablespoon Apple Cider Vinegar
• 1 orange bell pepper, diced
• 1 cup grated Parmesan (about 2 ounces)
• 4 ounces diced pancetta
• Kosher salt & freshly ground black pepper, to taste

Instructions

1. Prepare the Corn Stock
   • In a large pot, combine vegetable broth, corn cobs, bay leaf, and parmesan rind (if using).
   • Bring to a simmer, then reduce heat to low to maintain a gentle simmer.
2. Cook the Aromatics
   • While the corn stock simmers, melt 3 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add diced onion and 1 teaspoon of kosher salt, cooking until softened and translucent, about 5 minutes.
   • Add 2 cloves of chopped garlic and cook for 2-3 minutes until fragrant.
3. Toast the Rice
   • Stir in Arborio rice and cook, stirring occasionally, for 2-3 minutes until the rice is lightly toasted.
4. Deglaze and Simmer
   • Pour the apple cider vinegar into the pot to deglaze, scraping up any browned bits at the bottom with a wooden spoon.
   • Stir constantly until the vinegar has evaporated.
   • Add kernels from 2 ears of sweet corn and diced bell pepper, stirring to combine.
   • Begin adding warm corn stock, one ladle at a time, to the rice, stirring frequently.
   • Continue adding stock and stirring until the rice is creamy and cooked through with a slight bite (al dente). This should take 20-25 minutes.
   • Taste for doneness and adjust seasoning as needed.
5. Prepare the Pancetta Topping
   • In a small skillet, melt the remaining 1/2 tablespoon of butter.
   • Add pancetta and cook, stirring occasionally, until it begins to render.
   • Add remaining corn kernels and grated garlic, cooking for another 3-4 minutes until the corn is tender and the pancetta is crispy.
   • Remove from heat and set aside.
6. Finish the Risotto
   • Once the risotto is cooked to your liking, stir in the remaining 1 tablespoon of butter and grated Parmesan.
   • Taste and season with more salt and pepper if necessary.
7. Serve
   • Serve the risotto immediately, topped with the pancetta and corn mixture, fresh herbs, extra parmesan, and freshly cracked black pepper as desired.
   • Enjoy!

• Vegetarian or Vegan Options:
  • For a vegetarian version, omit the pancetta and use rennet-free Parmesan.
  • To make the dish vegan, swap the butter for olive oil or plant-based butter, and either skip the Parmesan or use a vegan cheese alternative.
• Make-Ahead Prep:
  • Dice the onion, bell pepper, and remove the kernels from the corn cobs ahead of time.
  • Store in airtight containers in the refrigerator for up to 5 days. This way, dinner will come together even faster!
• Storage & Reheating:
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days.
  • Reheat on the stovetop or microwave, adding a little vegetable stock or water to loosen the risotto.

Nutrition