Yield
6 servings (serving size: about 1 cup 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.

Ratings & Reviews

Chryslerscreek's Review

bravekatie
August 18, 2010
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.

bravekatie's Review

Chryslerscreek
November 22, 2009
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

DaniLynnR
January 05, 2009
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.