I made this fabulous risotto, perfect in September when there still is fresh local sweet corn and mushrooms like chanterelles are available. You can buy lovely mushrooms at the Hellertown Farmer’s Market on Sunday mornings, or in most grocery stores. I used my mini wok to do most of this recipe.
There is no cheese in this recipe. I suppose you could add some but it isn’t necessary. If you used veggie broth this would be vegetarian and if you use Earth Balance instead of butter; vegan. I just found it to have an amazing depth of flavor. Worth every bit of effort.
Mushroom and Corn Risotto, serves 4-5
3 tbsp. butter divided
1 tsp. olive oil
8 ounces chanterelle mushrooms or other wild mushrooms
1 large shallot; diced small
1 ear of sweet corn
1 medium yellow onion finely chopped
1 cup Arborio rice
½ cup vermouth or dry white wine
3 cups low sodium chicken broth
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
2 minced garlic cloves
1-2 Tbsp. finely chopped fresh herbs like parsley, chives, or chervil
Directions: Heat large saucepan (I use my mini wok) and add 2 tbsp. butter and oil, melt butter and add mushrooms which you have chopped, cook 2 minutes; add shallots and cook 2-3 minutes, and turn out into a bowl. Cook one ear sweet corn about 7 minutes; I steamed mine in a frying pan with ¼ inch water in the pan. Let cool and then chop off all the kernels, add to mushrooms. Heat the chicken broth in a saucepan until hot but not boiling.
To the pan you sautéed mushrooms in: add 1 tbsp. butter and then the chopped onion once the butter melts. Cook 4 minutes, add garlic and rice and cook 1 minute, add wine and cook 1 minute, add chicken broth one ladle full at a time. Stir after adding each ladle and stir a couple times as it cooks. When the broth is mostly absorbed add another ladle. When I add the first ladle I set my timer for 16 minutes. When the 16 minutes have elapsed add the sautéed mushrooms, shallot and corn kernels, also salt and pepper. Stir well and cook 2-3 minutes. Stir frequently and taste it; can cook another minute if necessary (total of 20 minutes for the dish once rice added.) Turn it off and then add the herbs, stir and serve.
Notes: risotto seems like it will be difficult and a bother but you can probably do other things as it cooks; just keep an eye on it and stir the pan whenever you can to redistribute the broth so it soaks into the rice; at least every other minute. The slow absorption of the broth causes the rice to swell and cook perfectly. You must use Arborio rice for risotto; no other rice will work. You could use red onions if you like instead of yellow. If you want it creamy you can add ¼ to ½ cup milk when you add the corn into the risotto. Maybe I will do that next time.
You can use any sort of mushrooms you like. I had lovely wild chanterelles and honey mushrooms. The flavor of this risotto was out of this world. Without the cheese most risotto has it was lighter and seemed to melt in my mouth in a delicate explosion of flavor. Definitely the best risotto I have ever made and I honestly make risotto regularly as my starch accompaniment to a main protein.
This recipe is from “The Mushroom Lover’s Mushroom Cookbook” by Amy Farges with minor changes.