Corn-Mushroom Risotto — Damn Delicious

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Corn-Mushroom Risotto

Believe it or not but I’ve never had risotto before. I’ve definitely heard of it but I had no idea what it was! But then I was watching 30-Minutes Meals with Rachel Ray and she talked about how a risotto is simply a creamy rice dish that can be made very inexpensively with some white wine and some kind of broth. In this case, we used a nice corn broth with fresh kernels, giving it that extra corn oomph. There’s also some shiitake mushrooms, which I absolutely love, and my favorite ingredient of all, pancetta. These are all then beautifully blended in a nice creamy consistency that tasted absolutely amazing. It was definitely a bit more difficult than I had imagined, especially because I have no patience, but I stuck it out and the boyfriend and I enjoyed this wonderful dinner. They also tasted great as leftovers.

Corn-Mushroom Risotto (adapted from Food Network):

Yields 4 servings

  • 3 ears corn, husked
  • 2 teaspoons
  • 1/3 lb pancetta, diced
  • 6 ounces shiitake mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 medium shallots, chopped
  • 1 1/4 cups arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1 green onion, thinly sliced

Bring 7 cups water to a boil. Add the corn and cook, covered, until cooked through, about 8 minutes. Remove from pot, reserving corn broth, and allow to cool before scraping kernels from cob.

While the corn is cooking, h eat a large skillet over medium high heat. Add the pancetta and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Add the mushrooms to the skillet and saute until slightly crisp, about 3 minutes; s eason with salt and pepper, to taste. Transfer to a plate.

Add the butter and shallots to the skillet; season with salt and pepper, to taste. Cook until soft, about 2 minutes.

Add the rice and cook, stirring, for 1 minute.

Stir in wine until absorbed.

Add 1 teaspoon salt and corn kernels.

Ladle in 1/2 cup 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.

Add the cheese, green onion and some of the mushrooms and bacon; season with salt and pepper, to taste.

Serve immediately, garnished with Parmesan and remaining bacon and mushrooms.

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