CORN-MUSHROOM RISOTTO

Corn-Mushroom Risotto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 ounces bacon, diced
3 ears corn, husked
6 ounces shiitake mushrooms
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium shallots, chopped
1 1/4 cups arborio rice
1 cup dry white wine
1/2 to 3/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh chives

Steps:

Cook the bacon in large saucepan until crisp. 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.
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. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
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. Serve topped with the remaining bacon and mushrooms and more cheese.

Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams