ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO

Roasted Corn, Wild Mushroom and Spinach Risotto image

Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

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Ingredients

4 ears corn, husked
4 tablespoons olive oil
2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
5 3/4 cups (about) chicken stock or canned low-salt broth
1 1/4 cups finely chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
2 cups stemmed baby spinach
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives or green onion
Additional freshly grated Parmesan cheese

Steps:

Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.

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Isabela Casanova

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This is the best risotto I've ever had! The flavors are so well-balanced and the texture is perfect. I was a bit hesitant to try it because I'm not a huge fan of corn, but I'm so glad I did. The corn adds a sweetness that really complements the other

Blessings Banda

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Yum!

Aree Hernandez

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Amazing recipe! I love the smoky flavor that the roasted corn imparts to the risotto. The wild mushrooms add a nice earthy touch, while the spinach provides a pop of freshness. The risotto came out perfectly creamy and flavorful. Will definitely make

Rakib Khan16

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This risotto is an absolute delight! The combination of roasted corn, wild mushrooms, and spinach creates a symphony of flavors that dances on the palate. The texture is perfectly creamy, with a slight bite from the corn and mushrooms. I followed the

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