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Risotto with Fresh Corn and Basil Oil

Corn lovers eagerly anticipate its arrival at markets during the summer. Purists insist on cooking corn on the cob only until warmed through, either boiled or steamed, to preserve its sweetness and crunch. Cut from the cob, the fresh kernels are added raw to this creamy risotto, which cooks the corn in its gentle heat. A drizzle of basil oil provides a distinctive finish.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Risotto with Fresh Corn and Basil Oil
Review 1 for Risotto with Fresh Corn and Basil Oil
4 out of 5
4 out of 5
September 8, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
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Great but needed more
September 8, 2014
I added a 1/2 cup of grated parm and increased the liquid by a 1/2 cup of dry wine (white or rose). It was awesome!
Pros: Easy