Risotto is one of Italy’s most comforting and versatile dishes. Creamy, rich, and full of flavour, it has long been a staple in Italian households. One variation that brings a lovely balance of savoury and sweet is Ham and Corn Risotto. It’s a dish that combines classic risotto techniques with ingredients that add a twist—making it ideal for both casual meals and special occasions.
At the heart of any risotto lies Arborio rice. This short-grain rice is essential because it releases starch as it cooks, giving risotto its signature creamy texture without the need for cream. Each grain becomes tender on the outside but remains slightly firm in the centre, creating a comforting and satisfying bite.
In Ham and Corn Risotto, diced cooked ham brings a deeply savoury and smoky flavour to the dish. It’s a fantastic way to use up leftover ham from a roast, or you can choose a good-quality deli ham for convenience. The saltiness of the ham pairs beautifully with the natural sweetness of sweetcorn, which is the other star of the dish. Corn adds bursts of juicy texture and just the right amount of sweetness, making each spoonful a little more interesting.
A good risotto always starts with a base of finely chopped onions sautéed in butter or olive oil. The onions bring depth to the flavour and help build the foundation for the rest of the ingredients. A splash of white wine is often used next—not only for a touch of acidity but also to lift the overall flavour of the dish.
As the rice cooks, warm chicken or vegetable stock is slowly added in stages. This method allows the rice to absorb the liquid gradually while releasing its starch. It’s this slow process that gives risotto its luscious consistency.
Towards the end of cooking, grated Parmesan cheese is stirred through the risotto. The cheese adds richness and a slight nutty flavour, tying everything together. A final knob of butter can be swirled in just before serving for extra creaminess.
Ham and Corn Risotto is comforting, colourful, and full of character. Whether served as a main dish or a hearty side, it’s a warm bowl of Italian inspiration with a delightful twist.
Ham and Corn Risotto
Ingredients
- 2 tbsp Extra Virgin olive oil
- 1 large shallot chopped
- 2 cloves garlic chopped
- 1 1/2 cup arborio rice
- 3/4 cup dry white wine
- Salt to taste
- ground black pepper to taste
- 4 cups chicken stock divided
- 2 cups corn kernels
- 8 oz smoked ham shredded
- 4 oz cheddar cheese grated
- 1/4 cup chives thinly sliced
Instructions
- Heat oil in a large saucepan over medium heat.2 tbsp Extra Virgin olive oil
- Add shallot and garlic and cook, stirring occasionally, until softened.1 large shallot, 2 cloves garlic
- Add rice and cook, stirring, until opaque.1 1/2 cup arborio rice
- Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes.3/4 cup dry white wine
- Season with salt and pepper.Salt, ground black pepper
- Add 1 cup stock and cook, stirring until absorbed. Repeat 2 more times.
- Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through.4 cups chicken stock, 2 cups corn kernels
- Stir in ham and cook until warmed through.8 oz smoked ham
- Remove from heat and stir in cheese until melted.4 oz cheddar cheese
- Stir in chives.1/4 cup chives
- Season with salt and pepper.Salt, ground black pepper
- Serve immediately topped with additional chives.
Notes
- I always chop a few additional chives to add as a garnish.