CORN RISOTTO
Steps:
- With food processor on, put shallots through feed tube to mince.
- Add carrots and chop.
- Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
- Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
- Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
- Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
- Grate cheese in food processor; set aside.
- Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 8 grams, Carbohydrate 101 grams, Fat 19 grams, Fiber 14 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 42 grams, TransFat 1 gram
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