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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