Host Bridget Lancaster cooks a creamy Corn Risotto.
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bridget is a goddess! i bow to the highness!
As a diabetic I am living vicariously through you right now. Thank you!
I smoked some risotto and followed the recipe. Highly recommend!
garlic chive rice porridge with a hint of corn.
Amo não pode faltar
I am really enjoying the ATK at home episodes. I like the non-interruption of the recipes, and I especially love looking at the home kitchens. Would any (or all) of you consider providing a video tour of your home kitchens? You could make an entire episode that includes each chef's kitchen!
Do we have to add the cream fresh
Oh Lordy get me some fried chicken and greens and CALL ME DONE! 🙌🍸🍸😊🍸
Nice
Hi
what brand Arborio do u use please
😋😋😊
I love this…. Think you this is perfect recepe ♥️♥️🙏🙏
oh It looks so delicious! I will try it:) Thank you~
Thank you for this beautiful easy recipe!
Why do I think that Bridget is the hottest woman on the internet? That's easy: BECAUSE SHE IS! Love ya, girl!
FYI, toothsome means flavorful or tasty, not a synonym for Al Dente, which means "to the tooth" meaning there is still a small amount of grittiness and it's not mushy or fully cooked.
Yummy👌👌
Can this dish be frozen. If so, how long. Thanks
drop some weight
This looks good, but the only thing I can think of is some kitchen nightmare chef making this and Chef Gordon in disbelief as it’s served.
OMG, this is so fabulous!
Is it Summer tho? 🙂 I love corn in anything. Definitely trying this one.
“… well it’s summer” [checks date of video] 🤔
I hate that I can't print it out!!!!!!!
I would have scooped three cups into the blender. 😐
Hmmm, this should be entitled how to add more carbs and get fat more quickly.
When she said "it's summer" I got so confused I questioned my existence.
And yeah, it is summer in the southern hemisphere, but I'm in the northern.
I wish I could get the recipe but I don't really want to pay for a membership for one recipe.
My mouth is watering!
Looks tasty! Since you're adding water and not broth to the rice, what do you think of adding the leftover corn cobs in that water while bringing it to a boil/heating it? Even after scraping out the "corn milk", there should still be some flavor left in them. Maybe not a lot, but thinking its more than just the pure water adds to the mix.
FreshCorn…. the BEST part of SummerTime.
Thanks for the Awesome UpLoad!!!
Can't wait to try this recipe.
Love ATK…but you guys often miss the boat in featuring recipes that are nowhere near seasonal! 🤣
It's winter here 😂
"A big bowl of heaven"
Looks amazing 😍 silky texture
Yummy! Looks delish.
Yummy!
is the creme fraiche only needed because of how the risotto was cooked? I feel like when made the "traditional way" (dispense a little liquid, stir it a lot), you'd get a thick enough result that you wouldn't need it… I probably have to try this method to see what it's like on its own, but I've never felt the need to add soft of a thickener, like a creme fraiche…
Thank you.
Hmmmnn… .. . here in New England we don't get fresh corn this time of year …