Sweet Corn and Miso Risotto

  • 6 cup corn stock
  • 3 tbsp butter
  • 2 medium shallots (diced)
  • 4 cloves garlic (minced)
  • 3 ears sweet corn
  • 3 tbsp CinSoy Miso paste
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 1/2 cup goat cheese
  • 1/4 cup parmesan cheese
  • 4 tbsp heavy cream
  • 1/2 tsp CinSoy Soy Sauce Salt 
  • Scallions and CinSoy Chili Crisp for finishing


  1. Add butter to a heavy bottomed pan. When melted, add in your shallots and garlic.
  2. Sweat for about 2 minutes over a medium-low heat.
  3. Add in corn and cook for 1 additional minute.
  4. Add in your CinSoy Miso and use the back of your spoon to break apart. Let it gently toast in the butter for about 1 minute.
  5. Add in rice and cook until the grains begin to get translucent on the outside.
  6. Add wine and stir to pull up any fond stuck to the bottom of the pan.
  7. Start adding the corn stock - 1 large ladleful at a time - and stir. Add another ladleful of stock when it has been absorbed.
  8. Stir often and continue to do this until the rice reaches desired doneness.
  9. Remove from heat and add cream, goat cheese and parmesan. Stir to combine and adjust for seasoning.
  10. Serve and top with scallions and a drizzle of Chili Crisp.


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