risotto maïs pancetta sauce piquante rhum chipotle
50 minutes • 4 servings

Pancetta & Rhum Chipotle Corn Risotto

Celebrate corn season in Canada with a creamy Arborio rice risotto infused with fresh corn broth, topped with crunchy grains, crispy pancetta, and grated Parmesan cheese. Topped with our Rhum Chipotle Hot Sauce for a smoky, sweet, and spicy finish.

Ingredients

Corn-infused broth

  • 4 cups chicken broth;
  • 2 corn cobs (kernels removed and reserved).

Risotto

  • 1 1/2 cups arborio rice;
  • 2 French shallots, finely chopped;
  • 2 tbsp. olive oil;
  • ½ cup dry white wine (optional, can be substituted with broth);
  • The kernels of 2 corn cobs;
  • 350 g pancetta cut into small cubes;
  • ¾ cup freshly grated Parmesan cheese;
  • 2 tbsp. Rhum Chipotle Hot Sauce;
  • Freshly ground black pepper;
  • Butter (1 to 2 tbsp, for finishing);
  • Chopped green onions for serving.

Preparation

  1. In a saucepan, combine the broth
    chicken and corn cobs with their kernels removed.
  2. Bring to a gentle boil, then reduce heat
    sweet and let it infuse for 20-25 minutes.
  3. Remove the cobs and keep the broth warm.
  4. In a large skillet, fry the diced pancetta and corn kernels over medium/high heat for 5-10 minutes until the pancetta is crispy, remove from heat and set aside.
  5. In the same pan, heat the olive oil.
  6. Add the shallots and sauté over medium heat until translucent.
  7. Add the arborio rice, mix well to coat each grain, cook for 1 to 2 minutes until it pearls.
  8. Deglaze with the white wine and reduce almost to dryness.
  9. Add the hot broth, one ladleful at a time, stirring continuously. Wait until the liquid is absorbed before adding another ladleful.
  10. After about 18-20 minutes, when the rice is al dente and the texture is creamy, remove from heat.
  11. Stir in the Parmesan cheese, Rhum Chipotle sauce, half of the crispy pancetta and a knob of butter.
  12. Serve hot, garnished with the remaining pancetta and corn.
  13. Sprinkle with green onions before serving.