As a side or main dish, there’s nothing quite like a meal that includes a serving of creamy rich Risotto with good, seasonal ingredients!
For this recipe, try to use fresh sweet corn just cut from the cob. Otherwise, frozen sweet corn will do too.
I’m rather determined to get risotto mastered. This is a time-friendly method because you’re prepping the ingredients and then slow cooking for a little bit over an hour. That’s right…no laboring over the stove and adding broth as it’s being absorbed.
Having made risotto both the traditional way and then using the slow cooker, I’m all about the later. There may be risottos, depending on its ingredients, that may not do well using the slow cooker method for the cooking process and that’s one of the many things I’m looking forward to working out in making versatile, creamy but tender risottos.
This recipe comes together quickly, with minimal preparation and delicious, creamy returns! The sweetness from the corn with the salty bacon and aromatic and flavorful basil will have you wanting a second serving.
Serve this Italian-inspired dish with a glass (or two) of a crisp Pinot Gris or Sauvignon Blanc.
Buon appetito!
- 6 slices bacon (not sweet bacon)
- 4½ cups low-sodium chicken broth
- ¾ cup finely chopped sweet onion
- ½ cup dry white wine
- 2 cups arborio rice (do not rinse or wash)
- 4 ears fresh, sweet corn, kernels cut from cob (OR 2 cups frozen)
- ½ teaspoon salt
- 2 tablespoons butter, room temperature
- ½ cup Parmesan cheese
- ½ cup fresh basil, cut into thin strips
- In a large frying pan, cook bacon until crisp. Drain and pat bacon on paper towels. Reserve at least 2 tablespoons of the bacon drippings in the pan. Crumble the bacon by hand and set aside.
- In a medium saucepan, bring broth to a boil and then simmer.
- Add onions to reserved bacon drippings in pan and cook/stir over medium heat until transparent and tender, about 4-5 minutes. Add wine and bring to boiling. Reduce heat to simmer for about 2 minutes. Stir in rice.
- Transfer rice mixture to a 4-5 quart slow cooker (or rice cooker if it has the slow cooker function). Stir in broth, corn, and salt.
- Cover and cook on high-heat setting for about 1 1/4 hours OR until rice is tender and liquid is absorbed. Stir once towards end of cooking cycle.
- Stir in butter and Parmesan cheese to coat.
- Top servings with crumbled bacon and fresh basil. © Images & content: Cristina A-Moore for TeenieCakes.com.
- No need to rinse arborio rice when making risotto. You don’t want to wash away the starch on the rice.
- If fresh sweet corn is not available, use frozen sweet corn.
- Wait to cut fresh basil until just about to serve (basil browns quickly).
Rosa says
So comforting and surely extremely scrumptious!
Cheers,
Rosa
Heather M says
Oooh this looks so good. It makes me think of everything summer and I long for warm weather to be back in our area already.
sippitysup says
I’ll have to try this method. I’ll admit I love the slow stir traditional method, but sometimes (often) it can be too tedious. GREG
Cristina says
I agree, Greg. Sometimes I have every intention of trying a new risotto or making it for that matter, and then change my mind because I’m pressed for time in the process of it. You can’t be doing a lot else while baby-sitting the risotto! 🙂
Rachel @ Bakerita says
I swear I started drooling when I saw just the title of this post! So many of my favorite things packed into one dish! This risotto sounds absolutely amazing, and I must try it.
Cristina says
LOL! Thx Rachel – it is drool-worthy, especially with the crispy, tasty bits of bacon. You want a piece with every forkful!
Nami | Just One Cookbook says
I LOVE risotto! What a great idea add sweet corn in the risotto. My kids will like it even more when corns are inside. I’d be happy to eat this as a main side!
Cristina says
Thanks Nami….yes, I guess the bits of sweet corn would be fun for kidzz and make it more interesting for them too. Great idea! 🙂
Jean | Lemons & Anchovies says
This is my kind of risotto–easy and with some of my favorite flavors. Love the corn and bacon–this is brilliant, Cristina.
Cristina says
Thanks, Jean. Wish I could take all the credit. I attended a risotto demo at WS several months back and they used a rice cooker/slow cooker for the later part of the process. I was astounded and have been wanting to try it ever since…being very skeptical. While the process may not work for all risottos, it worked for this one and now I’m going to test and try it on the next risottos I try. Love it!
russ says
This looks so delicious! I love Risotto but always a process to make. This sounds much easier will give it a try.
Cristina says
The process gets simplified, Russ, by using the slow cooker for the laborious part. It’s a cheat way, but it works and it’s good! 🙂
Liz says
What a magnificent risotto! I’ve been hunting for a recipe that both my hubby and I would love (he’s so darn picky) and this is it! Love the corn, bacon and basil…such a terrific combitation.
Cristina says
Bacon is the sure win for most, but the sweet corn is like icing on a cake. It’s a good risotto..I even ate some of the leftovers cold!
Juliana says
Oh Cristina, this risotto looks fabulous, simple and so delicate with the sweet corn…like the pieces of crispy bacon on it…
Hope you are having a fabulous week 😀
Cristina says
Thanks, Juliana – hope you are having a fabulous week too! 😉
Angie@Angie's Recipes says
This looks so satisfying and tasty, Cristina.
Cristina says
Thank you Angie. It’s very good and filling at that too!
Jess says
Wow! Delicious risotto that looks creamy and who doesn’t love bacon? I’m scared to make risotto and only have tried a couple times in restaurants. Me wants some risotto, now!
Cristina says
Ya, who doesn’t like bacon? Bacon is like butter – it makes everything wonderful. This risotto is no exception (has both bacon and butter!).
Laura (Tutti Dolci) says
I love risotto, this looks like a bowl of comfort!
Cristina says
You’re right…it is a bowl of comfort! 🙂 Thanks, Laura…