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Sweet Corn and Burrata Risotto

Sweet Corn and Burrata Risotto with Toasted Hazelnuts and Tarragon

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Recipe Details


Creamy, delicate, and bursting with flavor, Chef Liz’s seasonal risotto is perfect for those warm summer months when sweet corn is at its best. She uses the corn cobs to create a broth for the Arborio rice, then mixes in white wine, onion, and corn kernels for an extra pop of sweetness. For texture and richness, crunchy hazelnuts and tarragon are toasted in olive oil, then drizzled over the bowls of rice. To finish off this surprisingly light dish, we went all out with a soft, cheesy burrata that gets broken over top.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 930
  • Protein 24g
  • Total Carb 85g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    ears corns
  • vegetable bouillon cube
    vegetable bouillon cube
  • hazelnuts
    2 tablespoons
  • tarragon
    1/8 ounce
  • yellow onion
    yellow onion
  • Arborio rice
    3/4 cup
    Arborio rice
  • white wine
    1/4 cup
    white wine
  • unsalted butter
    3 packets
    unsalted butter
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • burrata
    4 ounces

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Shuck corn, discarding husks and silk; slice off kernels, reserving cobs. In a large pot, combine bouillon cube, reserved corn cobs, and 3½ cups water. Bring to a boil over medium-high heat, then remove pot from heat and cover to keep warm until Step 3. Meanwhile, roughly chop hazelnuts. Roughly chop tarragon leaves, discarding stems. Peel onion and cut into small dice.

  2. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add corn kernels and onion; sauté, stirring, until softened, 2-3 minutes. Add rice; cook, stirring, until toasted and translucent, 1-2 minutes. (Toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly.) Add white wine and simmer until liquid is mostly absorbed, 1-2 minutes.

  3. Simmer risotto

    Simmer risotto

    Remove and discard corn cobs from corn broth, then add warm corn broth and ½ teaspoon salt to pot with rice. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally to prevent sticking, until liquid is mostly absorbed and rice is tender, 18-22 minutes more. Reserve pot from broth for next step.

  4. Toast hazelnuts

    Toast hazelnuts

    While risotto simmers, return pot from broth to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add hazelnuts and ⅛ teaspoon salt and toast, stirring frequently, until golden and fragrant, 2-3 minutes. Carefully transfer hazelnuts and oil to a small bowl to cool for 5 minutes (this prevents the tarragon from browning). Once cool, stir in tarragon and set aside until ready to serve.

  5. Finish risotto

    Finish risotto

    When rice is tender and liquid is mostly absorbed, remove pot from heat and stir in butter and Parmesan until fully combined. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate sweet corn risotto

    Plate sweet corn risotto

    Divide sweet corn risotto between serving bowls. Remove burrata from container, discarding excess liquid. Roughly tear burrata atop risotto. Drizzle over toasted hazelnuts and tarragon. Dig in!

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