Captivating Kernels: Fresh Corn Is Sweet Addition to Risotto and Arancini

The fresh corn this season has been so incredibly delicious that I've been snagging up ears at every opportunity. There's no better summer side dish than an ear of sweet corn that's been slathered in salty butter and sprinkled with fresh ground pepper. I'm prone to freezing a few batches of corn this time of year as well. While you can freeze it right on the cob, I'm more apt to slice off the crisp kernels for space reasons in my too-small freezer. Cooking with fresh corn is another delectable opportunity. From creamed corn to chowders and tacos, corn can add an appealing taste and texture to many popular dishes. I even saw a post this week about the popularity of corn lattes, which was quite an intriguing idea. A couple of weeks back, I threw together a batch of sweet corn risotto and topped it with some amazing, seared scallops. Admittedly, as the photo shows, my searing is still a work-in-progress, but they tasted delicious nonetheless. Risotto is a favorite in our family, and I've been known to regularly throw in diced root vegetables like sweet potato and winter squash, but corn was a new addition for us that totally lived up to the hype. I learned a long time ago that making risotto with warmed broth was a game-changer, but adding the cobs to the broth in this recipe to extract extra flavor was a genius move. The risotto was a sweet, savory and satisfying meal but this recipe makes a lot of servings for a two-person household. So, after a second meal of leftovers, I was inspired to try my hand at making arancini, or Italian rice balls that are stuffed, coated with breadcrumbs and fried. Having recently purchased a new air fryer, I really wanted to air fry the arancini and they came out beautifully crisp and golden brown. Dipped in a side of marinara, they were a corn and cheese lover's dream come true. Without a doubt, 10/10, I will make both of these recipes again when corn season rolls back around next year. Sweet Corn Risotto Adapted from budgetbytes.com Ingredients: 3 corn cobs Half of small, sweet onion 3 Tbsp. salted butter, divided 1 1/2 cups arborio rice 1/4 cup white wine, splash of apple cider vinegar or extra broth 5 cups vegetable or chicken broth 1/2 cup shredded Parmesan cheese Optional: fresh parsley or herb garnish Instructions: Cut corn from cobs and chop bare cobs in half. Dice onion and gather white wine (or alternatives), shredded Parmesan cheese, butter and arborio rice. Add bare cobs and broth to a pot and bring to simmer on low heat while preparing risotto. Melt 2 Tbsp. butter in skillet over medium-high heat and cook onion down until glossy. Add arborio rice to butter and onion and toast for 1 to 2 minutes. Add corn, cook for an additional minute. Add white wine or alternative and cook down. Add one cup or ladleful of corn-infused broth and stir constantly. When broth is about 75 percent absorbed by the rice, add next ladleful. Keep adding broth until it is all gone, and risotto is creamy and cooked completely. This should take 20 to 30 minutes in total. Stir in 1 Tbsp. butter and Parmesan cheese. Serve with garnish parsley or other fresh herbs. Air Fryer Arancini Adapted from maritimeglutton.com Ingredients: 2 cups leftover risotto, chilled 2 eggs 1/4 cup all-purpose flour 1 cup panko breadcrumbs 2 Tbsp. olive oil Salt and pepper to taste 8 (or number of balls) one-inch pieces or pearls of mozzarella cheese Instructions: Preheat air fryer to 380 degrees Fahrenheit. In three separate shallow bowls, prepare dredging stations. First bowl is flour, second bowl is whisked eggs and third bowl is mixture of panko breadcrumbs, salt, pepper and olive oil. Divide risotto into eight equal balls (about quarter-cup per ball). Flatten each one into a disc in your hand, place a 1-inch pieces of mozzarella in center and then roll them like a meatball until round and even. Repeat with all risotto balls. Working one at a time, dip balls into each station and roll around, starting with flour, then egg wash, then breadcrumb mixture, coating evenly. Place balls on oil-coated basket of air fryer and cook for 8 minutes, then flip over and cook for another 8 minutes, or until golden-brown. Serve immediately with marinara sauce or pesto for dipping, if desired. Note: Use an easy-to-melt cheese, ideally fresh mozzarella pearls, to stuff your arancini for optimal stuffing. Mozzarella cheese sticks do work, but don't get as ooey-gooey results.