Caramelized Onion Risotto With Corn and Bacon

"From the September 1995 issue of Food and Wine. This sounds really good."
photo by a user photo by a user
Ready In:
1hr 30mins




  • Light a grill or preheat the oven to 350.
  • Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
  • Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
  • Melt 3 tablespoons butter in a large nonreactive saucepan.
  • Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
  • Add to the corn kernels.
  • Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
  • Transfer to paper towels to drain.
  • Pour off all but 2 tablespoons of the fat.
  • In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
  • Meanwhile, heat the bacon fat.
  • In a food processor, finely chop the onion, carrot and celery.
  • Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
  • Add the rice and stir until evenly coated with fat.
  • Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
  • Stir in the corn, sliced onions and bacon.
  • Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
  • Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
  • Cook until the rice is just tender, about 25 minutes.
  • Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
  • If the risotto is too sticky, add a little more stock.
  • Serve, garnished with chervil sprigs.
  • NOTE:

  • To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.

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