Summer Corn Risotto with Cherry Tomatoes and Bacon
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Summer's Creamiest Comfort ☀️
Summer corn is too good to save for the grill alone. 💛 In this risotto, every kernel brings a pop of sweetness that's perfectly balanced by smoky bacon, juicy cherry tomatoes, and plenty of Parmesan. The slow stirring isn't just part of the recipe, it's part of the experience. Pour a glass of wine, take your time, and let dinner come together one ladle at a time. 🍅
Summer Corn Risotto with Cherry Tomatoes and Bacon
Yield: 4 servings
3 ears fresh corn on the cob
2 tablespoons olive oil
4 ounces favorite thick cut bacon, diced
5 cups chicken stock, simmering in a saucepan
1 medium yellow onion, diced
1-1/2 cups Arborio rice
1/2 cup white wine
8 oz cherry tomatoes, halved
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
Shuck the ears of corn, and using a corn stripper or chef’s knife, slice the corn kernels from top to bottom, cutting them as close to the base of the kernels as possible. Place corn kernels in a bowl and set aside.
In a 6-quart+ Dutch oven or stock pot, add one tablespoon olive oil over medium heat. Once the pan is hot, add bacon and cook until crispy, for about 10 minutes. Remove pancetta into a medium bowl with a slotted spoon. Add corn and cook until tender, for about 4 or 5 minutes. Remove the corn and add to the pancetta bowl. Add tomatoes and garlic. Sauté until the tomatoes have slightly wilted and garlic is fragrant, about 4 minutes. Remove the tomatoes with a slotted spoon to the pancetta bowl.
Remove all but 2 tablespoons of the bacon drippings. Add the onions and sauté until softened, for about 6 or 7 minutes. Add rice and stir to coat for about 1 minute. Add white wine and stir until almost all the wine is absorbed. Using a 4-ounce ladle (or 1/2 cup), add 2 pours of hot stock to the rice. Cook, stirring constantly, over medium heat until stock is almost fully absorbed. Add the remaining stock, one ladleful at a time, stirring constantly and adding more stock only after the previous addition has been absorbed. Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy, and the grains are plump and tender with a slight resistance to the bite, about 16 to 20 minutes.
Return the corn mixture to the risotto. Cook for one minute. Taste and season with salt and pepper as needed. To serve, ladle risotto into warm bowls and serve with grated Parmesan cheese.
Equipment List:
saucepan
stainless steel grater
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Ready to flour your friends and family? Join Chef Stacy on Wednesday, 8/5/26 @5:30 PM PST live on Zoom for a 30–45 minute hands-on, virtual class. We are making fresh pasta from scratch — right in your own kitchen. No fancy equipment required. Just flour, eggs, a rolling pin, and a little elbow grease.
🍽 On the Menu
Fresh Pasta Dough (made by hand!)
Lemon Mascarpone Fettuccine with Spinach
Bonus Recipe: Walnut Arugula Pesto
Bous Recipe: Tomato Butter Sauce
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