Ingredients
Method
Heat the Broth
- Warm the vegetable broth in a medium saucepan over medium heat until it is steaming, then reduce the heat to low and keep it at a gentle simmer while you prepare the risotto.
Step 1: Il Soffritto - Build the Aromatic Flavor Base
- In a separate large saucepan, warm the olive oil over medium heat for about 2 minutes.
- Add the minced shallot and cook, stirring with a wooden spoon, for 2 to 3 minutes until it is soft and fragrant but not browned.
Step 2: La Tostatura - Toast the Rice
- Stir in the Arborio rice and cook for about 2 minutes, stirring constantly, until the grains are lightly toasted and well coated with the shallot and oil.
Step 3: Lo Sfumato - Add the Wine and Acidity
- Pour in the white wine and let it cook, stirring occasionally, until it has nearly evaporated, about 4 minutes.
Step 4: La Cottura - Cook the Rice with Broth
- Increase the heat to medium-high and add two ladlefuls of the warm broth; cook for about 5 minutes, stirring often.
- Stir in the cut corn kernels, dried tarragon, and salt until combined.
- Continue adding the warm broth one to two ladlefuls at a time, stirring often and letting each addition absorb before adding more, until the rice is creamy and al dente, about 15 to 20 minutes total; check the package directions for timing.
Step 5: La Mantecatura - Add the Creamy Finish
- Take the pan off the heat and quickly stir in the butter and grated Parmigiano-Reggiano until the butter is melted and the cheese is fully incorporated.
- Spoon one serving, about 3/4 cup, onto each plate and gently tap the underside of the plate with the heel of your hand so the risotto spreads naturally.
- Repeat with the remaining servings and finish each plate with additional grated Parmesan and fresh tarragon leaves if desired.
Nutrition
Notes
Keep the broth warm on a nearby burner so each ladleful doesn't stop the rice from simmering.
Stir often but not constantly; a few gentle swirls every minute keeps the rice creamy without making it gummy.
Use a good dry white wine you would drink; Napa Valley Sauvignon Blanc or Pinot Grigio both work well.
If using fresh tarragon, add it near the end to keep its delicate flavor; dried tarragon can go in with the corn.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days; press it into balls, bread it, and fry as arancini, or reheat gently with extra broth.
For a lighter version, swap half the butter for additional olive oil or reduce the Parmesan; serve hot with a crisp green salad as a first course or meatless main.
Season gently at first; Parmesan and broth can be salty, so taste before adding the final pinch of salt.