CORN RISOTTO w/OKRA & SHIITAKE

By BobD

Ingredients

• 8 cups frozen or fresh corn kernels
• 4 cups lowfat milk
• 4 teaspoons unsalted butter
• 1/4 cup diced shallots
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced leek, white part only
• 1/8 teaspoon chili powder
• 1/2 cup minced parsley
• 1/2 cup grated Parmesan cheese
• 1 pound okra, whole
• 5 medium shiitake mushrooms
• Salt to taste

Details

Servings 5
Adapted from events.nytimes.com

Preparation

Step 1

Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.

Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.

Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.