Directions

1. Remove the kernels from each ear of sweet corn and set aside.

2. Break the corn cobs in half and add them to a medium saucepan along with the chicken broth. Bring the broth to a boil, then turn the heat down to the lowest setting and keep the broth very gently simmering while you cook the risotto.

3. Heat the olive oil in a medium sauté pan or Dutch oven over medium heat. When the oil is hot and shimmering, add the pancetta and cook for about 5 minutes or until crispy. Using a slotted spoon, transfer the pancetta to a small plate.

4. Add the shallot, garlic, and salt to the pan and cook for about 3 minutes until the shallot is very soft. (Be careful not to let the garlic color! If it looks like it’s browning, immediately turn down the heat.). Stir in the rice and cook for 2 minutes to lightly toast the grains. Add the wine and cook, stirring regularly, until the liquid has been absorbed, about 1 to 2 minutes. Add 1 cup of the warm broth to the pan. Reduce the heat to low and cook gently (the liquid should be just simmering), stirring periodically, until the liquid is almost completely absorbed. (This will take about 5 minutes.) Continue adding broth, ¾ cup at a time, until the rice is tender and creamy (you may not need all the broth). Stir in the sweet corn kernels when you add the third addition of broth.  

5. Once the rice is tender, return half of the pancetta to the pan and stir in the Rao’s Homemade Arrabbiata sauce. Cook for 1 minute. Turn off the heat and stir in the Parmesan cheese and basil. Taste and season with extra salt if needed.

6. Serve the risotto warm topped with the remaining pancetta. Garnish with extra basil and Parmesan cheese if you like.