I thoroughly enjoy fall flavors. Pumpkin, sweet potatoes, warm spices, pumpkin, squash, pears, pumpkin. It's a wonder I don't turn orange by November. I feel like we're in a transitional period, so I wanted a dish that reflected moving from summer to fall.
Mushroom-Corn Risotto (serves 4-6)
2 tbs olive oil
1/2 medium onion, diced
4 oz. mushrooms, sliced
1 cup arborio rice
1/2 c white wine
3 c chicken broth
2 c corn
2 tbs butter
1 scant cup freshly grated parmesan
Salt and pepper to taste
- Heat chicken broth in a saucepan until boiling. Turn heat to low and keep chicken broth warm.
- Heat olive oil over medium heat in a large pan with high sides. Add onion and sauté until translucent. Add mushrooms and cook until brown. Add rice and coat the grains with the olive oil in the pan. Toast 3 minutes, until they turn translucent.
- Add wine and stir until absorbed. When wine is fully absorbed, ladle in chicken broth about 1/4 cup at a time. Stir rice until each addition is fully absorbed. Rice should begin to look creamy as the starches release. When about half the broth has been used, add corn and cook 2-3 minutes. Add the rest of the chicken broth, stirring until the rice is just al dente. Add butter and parmesan and stir. Top with fresh parmesan. Serve immediately.