Fresh Corn, Cabot Cheese Risotto – Scallops, Brown Butter – Anthony Salemme

Fresh Corn & Cabot Cheese Risotto – Scallops and Brown Butter – Anthony Salemme

By Chef Anthony Salemme

Grated fresh corn and cheddar add a very creamy texture to the risotto and topped with local RI scallops makes it a decadent meal.

 3 ears corn on the cob

 4 cups chicken stock

 1 Tablespoon butter

 1 medium shallot, minced (about 1/3 cup)

 2 cloves garlic, minced

 1 cup arborio rice

 1/2 cup dry white wine

 2 Tbsp unsalted butter

 2 tsp fresh thyme, minced

 1 cup Extra sharp Cabot cheddar cheese, grated

 1/4 cup parmesan cheese, grated



16 ounces sea scallops, patted dry

 kosher salt and freshly ground black pepper, paprika (for seasoning)

 4 oz  butter (1 stick)

 2 Tablespoons olive oil

 1 clove garlic, peeled and smashed

 6 sprigs fresh thyme

 1 lemon, zested and juiced

Husk the corn and grate the kernels off the cobs, (this makes the starch release from the corn making the risotto even creamier) reserving the cobs. 

Pour the stock into a medium saucepan, add the cobs and bring the stock to a simmer over low heat.

In a large wide skillet, heat the butter over medium heat.

Add the shallots and garlic and thyme to the pan and cook until soft and golden, 3-4 mins.

Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine and grated corn. Cook, stirring, until the wine is absorbed.

Add about 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).

Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed.

Next, stir in the Cabot cheddar and parmesan.


Remove the little muscle from the scallops. Season the scallops with kosher salt and pepper on both sides. 

Heat the oil over medium/high heat in a large nonstick sauté pan until very hot, but not smoking. Add the seasoned scallops, lemon zest and cook until golden brown and caramelized, about 3 mins on one side. Add the butter and turn up the heat. Add the butter, garlic clove and thyme sprigs. 

Flip the scallops and finish cooking, about 1-2 mins more. Add lemon juice and you are done.

Divide the risotto onto 4 plates, top with scallops. You can top with some pesto if you like.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at