Corn-Mushroom Risotto
(from jessicalynn416’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Ingredients
- 5 oz bacon, diced
- 3 ears corn, husked
- 6 oz shiitake mushrooms
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 medium shallots, chopped
- 1 1/4 cups arborio rice
- 1 cup dry white wine
- 1 cup grated Parmesan cheese, plus more for topping
- 2 tbs chopped fresh chives
Directions
-
Cook the bacon in large saucepan until crisp.
-
Drain on paper towels.
-
Cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer.
-
Stem and slice the mushrooms.
-
Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes.
-
Season with salt and pepper and transfer to a plate.
-
Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes.
-
Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
-
Ladle in 1/2 cup of the hot corn broth, stirring until absorbed.
-
Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes.
-
Stir in the cheese, chives and some of the mushrooms and bacon.
-
Season with salt and pepper.
-
Serve topped with the remaining bacon and mushrooms and more cheese.