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.
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.
Yum Yum Yum!!! This is so delicious. I used very fresh, sweet corn & regular button mushrooms. The fresh basil added in at the very end of the cooking process adds something quite special to this recipe. I used about 5 cups of chicken broth & 1 cup of water. It's divine.
Read MoreI'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.
Read MoreGreat! 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.
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