Corn-Mushroom Risotto

Name: Corn-Mushroom Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters arborio rice; 142 grams bacon, diced; 237 milliliters dry white wine; 3 ears corn, husked; 2 Tbsps chopped fresh chives; 4 servings Kosher salt and freshly ground pepper; 118 milliliters grated parmesan cheese, plus more for topping; 2 mediums shallots, chopped; 170 grams shiitake mushrooms; 3 Tbsps unsalted butter

Corn-Mushroom Risotto is a gluten free main course. This recipe serves 4. One portion of this dish contains around 17g of protein, 27g of fat, and a total of 627 calories. If you have ears corn, shiitake mushrooms, shallots, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Cook the bacon in large saucepan until crisp.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.

Ingredients you will need

Mushrooms

Water

Corn

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate.

Ingredients you will need

Bacon Drippings

Salt And Pepper

Mushrooms

Equipment you will use

Frying Pan

Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Butter

Equipment you will use

Frying Pan

Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.

Ingredients you will need

Corn Kernels

Rice

Salt

Wine

Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Cheese

Chives

Bacon

Broth

Corn

Rice

Equipment you will use

Ladle

Serve topped with the remaining bacon and mushrooms and more cheese.

Ingredients you will need

Mushrooms

Cheese

Bacon

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

296milliliters

arborio rice 142grams

bacon, diced 237milliliters

dry white wine 3

ears corn, husked 2Tbsps

chopped fresh chives 4servings

Kosher salt and freshly ground pepper 118milliliters

grated parmesan cheese, plus more for topping 2mediums

shallots, chopped 170grams

shiitake mushrooms 3Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.