Sweet Corn Risotto
Puree part of the corn to add sweetness, moisture, and a little body to the risotto. Chanterelles add a nice orange-yellowish color to the dish, but shiitakes work, too.
How to Make It
Step 1
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 2
Place 1/2 cup corn in a food processor; process until smooth. Set aside.
Step 3
Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.
Step 4
Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.
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bravekatie's Review
I'll be the lone dissenter. It just wasn't worth all the effort to me. The flavor was SO mild. Maybe I just don't like risotto that much. I felt like it needed some kind of kick from something. I made it twice and used shiitake mushrooms the second time and liked those better. But I probably won't make it again.
DaniLynnR's Review
Great! I actully used canned sweet corn and a wild mushroom mix. Risotto turned out great. Whenever I make risotto, I alway end up using more water/chicken broth. I continually test the doneness of the arborio rice and add more broth as needed. Time consuming, but worth it.
Chryslerscreek's Review