Corn & Porcini Risotto
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Note: If you can't find porcini use shitake mushrooms in it's place