Michael Roberts’s Corn ‘Risotto’

  • Serves

    serves 4


This American take on risotto was created by the original owner-chef of Pasadena's Twin Palms; this particular recipe is adapted from Betty Fussell's Crazy for Corn.


  • Kernels cut from 3-4 ears fresh corn, about 3 cups
  • 2 tbsp. minced scallions or shallots
  • 8 tbsp. butter
  • 1 cup Chicken Stock
  • 1 cup heavy cream
  • 12 cup freshly grated parmigiano-reggiano cheese
  • 12 fresh shiitake mushrooms, sliced
  • 12 cup shelled fresh peas
  • Salt and freshly ground black pepper


Step 1

Preheat oven to 200°. Saute corn, scallions or shallots, and 4 tbsp. of the butter in a medium skillet over medium heat for about 1 minute. Add ½ cup of the stock, turn up heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, 5-7 minutes. Remove from heat and stir in cheese.

Step 2

Pulse mixture once or twice in a food processor to release flavors. The kernels should be broken, but not pureed smooth. Put mixture in an ovenproof serving bowl, cover, and keep warm in oven.

Step 3

Saute mushrooms with remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining ½ cup stock, and reduce the liquid for 3-5 minutes until it thickens. Add salt and pepper to taste. Fold mushroom mixture into corn and serve immediately.

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