Corn and Mushroom Risotto

The magic of risotto is really simple; the starches from the rice, when scraped against one another when stirred, release starches and creates the dish’s signature creamy texture. This simple fact debunks the idea that you’ve got to stir the rice the entire time it is cooking. Since I prefer dishes that require less time at the stove, let me leave you with this: 1. Use a wider, shallow pan for more even cooking (we use our large cast iron pan) and 2. Pour in your liquid with just enough to submerge the rice and stir only once it begins to evaporate.

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Ingredients

Corn and Mushroom Risotto

3 Ears of corn (or 24 ounces frozen corn kernels)
1/4 cup Olive oil
4 ounces Wild mushrooms, sliced
1 bunch Fresh thyme (or 1 tsp dried thyme)
3 cups Vegetable broth
1 Small yellow onion
3/4 cup Arborio rice
2 Tbsps White wine
2 Tbsps Freshly grated parmesan
2 Tbsps Butter
1 bunch Fresh chives, finely minced

Directions

  1. Cut the kernels off the cob. Sautee them in your heaviest-bottom pot (such as a Dutch oven) and cook them until they get some color. Remove the corn from the pan and set aside.
  2. In the same pot, add a touch more oil and a little butter and your mushrooms in a single layer, tossing so each side gets nice and browned. Set aside.
  3. Put the remaining butter into the pan. Add the rice, coating it with the butter. Deglaze the pan with your white wine and slowly, in 4-5 additions, add the broth, stirring often as the rice soaks up the liquid. Taste and adjust with salt and pepper, if desired.
  4. Puree half of the corn in a blender. Stir into cooked rice. Fold in the mushrooms and remaining corn kernels and cheese. Garnish with chives.