More Great Recipes: Rice | Side Dish

Corn & Porcini Risotto


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

8 cups chicken stock
1 Tbsp. extra virgin olive oil
4 Tbsp. unsalted butter
1 yellow onion, diced
175 g. fresh Porcini mushrooms, chopped into small cubes
3 pieces corn, grilled and kernels cut from stock
3 cups Carnaroli rice
1 cup dry white wine
Kosher salt and freshly cracked pepper
Freshly grated parmigiano-reggiano cheese to taste


Bring the chicken stock to a simmer in a saucepan. Allow the stock to reduce by about 1 cup then keep warm over low heat.


Combine the oil and 1 Tbsp. of the butter in a large pot. Melt over medium heat until the butter foams. Add the onion, mushrooms and corn and cook until tender, about 5 minutes. Stir in the rice, thoroughly coating it with the onions, mushrooms and corn. Cook the rice until it is no longer chalky looking and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until it has evaporated.


Add 1 cup of the warm chicken stock. Simmer, stirring until almost dry. Finish cooking the rice by stirring in enough additional warm chicken stock, one cup at a time, so the rice is just barely tender. Stir in the remaining 3 Tbsp of butter. Adjust the seasoning with salt and pepper and add cheese to taste.


Note: If you can't find porcini use shitake mushrooms in it's place


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies