Risotto with corn and mushrooms
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 627, total fat 32 G., saturated fats 14 G., proteins 17 G., carbohydrates 64 G., fiber 3 G., cholesterol 68 mg, sodium 531 mg, sugar 0 G.
Calories 627, total fat 32 G., saturated fats 14 G., proteins 17 G., carbohydrates 64 G., fiber 3 G., cholesterol 68 mg, sodium 531 mg, sugar 0 G.
This risotto is rich with the flavors of corn and shiitake mushrooms. Short-grain Arborio rice soaks up the dry white wine and corn broth like a sponge, infusing it with a subtle sweetness and creating a delicate, creamy texture. The broth is gradually stirred into the rice in small portions, bringing the dish to the desired consistency. Then, grated Parmesan cheese, green onions, separately sautéed mushrooms with corn kernels, and bits of crispy bacon are added, creating an interesting contrast against the creamy rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 tbsp. arborio rice
- 1 cup dry white wine
- 140 g bacon, diced
- 3 ears of corn, husked
- 170 g shiitake mushrooms
- 3 tablespoons unsalted butter
- 2 medium shallots, chopped
- 1/2 - 3/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh chives
We recommend
Recipes with similar ingredients: Arborio rice, white wine, Parmesan cheese, shallots, shiitake mushrooms, corn, bacon
Cooking the dish according to the recipe:
- In a large skillet, fry the bacon until crisp. Drain with a slotted spoon on paper towels. Meanwhile, cut the corn kernels from the cobs. Break the cobs in half and place them in a saucepan with 7 cups of water; bring to a simmer. Trim the stems from the mushrooms.
- Sauté the mushrooms in a skillet over medium heat in the rendered bacon fat until lightly browned, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the skillet, season with salt and pepper, and cook until softened, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Stir in the wine until completely absorbed, then add 1 teaspoon of salt and the corn kernels.
- Pour 1/2 cup hot corn broth into the pan, stirring until completely absorbed. Continue adding broth 1/2 cup at a time, allowing it to be absorbed before adding the next one, until the rice is tender, about 20 minutes. Stir in the grated cheese, green onions, some mushrooms, and bacon. Season with salt and pepper to taste. Serve with the remaining bacon, mushrooms, and Parmesan.
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