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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
3 1/2 cups water |
1 teaspoon salt |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 1/2 cups fresh corn kernels, divided (about 3 ears) |
2 tablespoons butter, divided |
1 cup sliced fresh chanterelle mushrooms or sliced shiitake mushroom caps (about 3 1/2 ounces) |
2 garlic cloves, minced |
3/4 cup finely chopped onion |
1 1/2 cups arborio or other medium grain rice |
10 tablespoon dry white wine, divided |
1/2 cup (2 ounces) finely shredded asiago cheese |
2 tablespoons thinly sliced fresh basil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Place 1/2 cup corn in a food processor; process until smooth. Set aside.
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.
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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