Infused with a rich corn broth, this corn- and mushroom-studded risotto is a stellar way to celebrate the last of the season’s harvest. The pureed corn broth adds a subtle sweet creaminess that builds as the risotto cooks. Feel free to sub in your favorite mushrooms; steer clear of large portobellos—their dark gills will discolor the finished dish.
4 1/2 cups water
2 cups fresh corn kernels (from 5 ears), divided
2 tablespoons olive oil
1 1/2 cups chopped fresh mushrooms
1 cup chopped yellow onion
1 cup uncooked Arborio rice
3 garlic cloves, minced
4 teaspoons fresh thyme leaves, divided
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
1 1/2 tablespoons unsalted butter
5/8 teaspoon kosher salt
2 tablespoons toasted pine nuts
Added sugars 0g
Calcium 14% DV
Potassium 9% DV
How to Make It
Process 4 1/2 cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup; discard solids. Add water, if necessary, to equal 4 1/2 cups. Transfer to a saucepan; bring to a simmer over medium-high. Reduce heat to low.
Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn. Cook, stirring often, until onions are translucent, 4 to 5 minutes. Add rice, garlic, and 2 teaspoons thyme. Cook, stirring constantly, until rice is toasted, 1 to 2 minutes. Add wine; bring to a boil, and cook, stirring occasionally, until liquid is almost evaporated.
Stir in 2 cups corn broth; reduce heat to medium-low, and cook, stirring often, until broth is almost absorbed, about 10 minutes. Add 1 cup corn broth, and cook, stirring often, 5 minutes. Repeat with 1 cup corn broth. Remove from heat. Stir in 1/4 cup cheese, butter, salt, and remaining 1/2 cup corn broth. Divide among 4 bowls; top evenly with pine nuts, remaining 2 teaspoons thyme, and remaining 1/4 cup cheese.
Also appeared in:
Cooking Light, September, 2018
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