Pan-Roasted Corn & Baby Shiitake Mushroom Risotto

This beautifully-fragrant risotto makes delicious use of bright summer corn.

1½ cups Arborio rice
3 cups fresh corn kernels
1 cup baby Shiitake mushrooms, washed and trimmed
5 cups F&L chicken stock
5 tablespoons unsalted butter
3 French red shallots, minced
¼ cup dry white wine
¼ cup freshly-grated Grana-style cheese
3 tablespoons combined freshly-chopped parsley and chives
Sea salt and fresh ground pepper

1. In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a low simmer.

2. Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and mushrooms and cook until all are lightly browned and softened, about 5 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1-2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

3. Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 20 minutes. Stir in the cheese, herbs and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.

Variation: This risotto is also delicious topped with crispy chopped bacon!

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