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CORN-MUSHROOM RISOTTO

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Ingredients

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Details

Preparation

Step 1

Cook 5 ounces diced bacon and drain and set aside. Take 3 ears corn and cut corn from cobs and set aside. Snap cobs in half and put in pot with 7 c water, bring to a low simmer. Steam and slice 6 oz shitake mushrooms. Cook the mushrooms in the pan with the bacon drippings until slightly crisp, about 3 minutes. Season with salt and pepper and xfer to a plate. Add 3 tbsp butter and 2 chopped medium shallots, season with salt and pepper and cook until soft, about 2 minutes. Add 1 1/4 c arborio rice and cook one minute. Then stir in 1 c dry white wine and cook until absorbed, then add 1 tsp salt and the corn kernels. Then ladle in 1/2 c of the hot corn broth, stir until absorbed, then continue adding more broth until absorbed, until rice is tender, about 20 minutes. Stir in 1/2 c grated parmesan cheese, 2 tbsp chopped fresh chives and some of the mushrooms and bacon. Then season with salt and pepper and top with remaining bacon, mushrooms and parmesan cheese.

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