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Test Kitchen Approved

Saffron & Sweet Corn Risotto

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

6

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Saffron shines in this sunny, silky risotto that's sure to brighten your day!

Ingredients

For sweet corn purée:

1 lb. frozen sweet corn

1 cup boiling water

For risotto:

2 Tbsp. unsalted butter

1 cup arborio rice





6 cups boiling water, divided

2 cups sweet corn purée


1 cup shredded Parmesan

2 Tbsp. créme fraîche or sour cream

Savory Spice ingredients in this recipe

Directions

Step 1: Make sweet corn purée

To the bowl of a large food processor, add frozen corn and boiling water and blend until mostly smooth, scraping the sides of the bowl as needed. Reserve.

Step 2: Toast rice and spices

In a large, straight-sided skillet, melt butter over medium-high heat. Add Arborio rice, Freeze Dried Shallots, Minced Garlic, Spanish Coupe Saffron, and Premium French Thyme. Stir to coat rice and spices in butter and toast for 1 min. or until fragrant and edges of rice appear translucent. Add 3 cups boiling water and stir to combine.

Step 3: Simmer and stir

Bring rice to a boil then reduce heat to a simmer. Simmer and stir occasionally for 10 to 12 min. or until the liquid has mostly evaporated and drawing a wooden spoon through the rice leaves a distinct trail that does not fill in for several seconds. Add reserved sweet corn purée, Saffron Salt, and another 1 cup boiling water. Simmer and stir until liquid has mostly evaporated once again. Repeat process with remaining boiling water until rice is tender with a slight chew and the mixture is flowing thickly. You may not need all of the water.

Step 4: Finish

Stir Parmesan and créme fraîche into risotto, garnish with chives, and serve immediately. If risotto thickens, add 1 Tbsp. hot water at a time until flowing.