Pan Roasted Corn, Mushroom & Asparagus Risotto
I must admit I have an incorrigible weakness for risotto. I think I fell in love with it when I first had it at Al’s Upstairs Italian Restaurant in West Columbia, SC. Served alongside the Veal a la Al hooked me. To this day, I don’t think I’ve ordered anything else there. I decided to try my hand at my own risotto. I will say this – This is a cooking technique that definitely improves with practice. The recipes you can create are endless. I’ve made everything from butternut squash risotto to a mouthwatering seafood risotto to what you see featured here. This is by far my favorite. It is a labor of love, you can’t rush it. After 22 minutes you will have the richest, creamiest, yummiest risotto ever. I would love you to share your risotto recipes with me.
1 C Aborio Rice
1/2 C Frozen Corn
1/2 C Rough chopped portabello mushroom or mixed blend
1/2 C Asparagus stalk sliced 1/8 in
3/4 C Parmesano-Reggiano grated
4 Tbsp Butter + 1 Tbsp
1/2 C white wine
4 C Chicken Stock
2 Cloves Garlic minced
1 large Shallot chopped
Chopped fresh parsley
Heat chicken stock in a sauce pan over low heat.
In deep skillet, sautee shallot and garlic in 2 tbsp butter over medium high heat. Add rice and cook 1-2 minutes. Add white wine and stir until absorbed by rice. Reduce heat to medium and begin adding heated stock 1- 1/2 ladles at a time and stirring frequently. When stock is just about absorbed, add another 1 1/2 ladles of stock, continuing to stir frequently.
Reduce heat to low, add corn, mushroom and asparagus mixture and combine. Add cheese, about 2 tbsp chopped parsley (salt & pepper to taste).
Serve with more parsley sprinkled on top if desired.