It looks like we are at the end of the chanterelle season here in the Tennessee Valley, but there should still be some picking in small patches for another few weeks. The good news is that fresh sweet corn is available in all our farmer’s markets. It’s a good time to try a sweet corn-chanterelle risotto. The Asiago cheese works well with the sweetness of the corn and the fuitiness of the chanterelles.
Keep in mind that the tough parts of a Chicken Of The Woods or other timely polypore, simmered in chicken or vegetable stock provides an extra “shroominess”!!
Chanterelle & Sweet Corn Risotto
3 ½ cup water
1 tsp salt
14 oz. chicken broth (fat free)
1 ½ corn kernels (cut from 2 lg ears or 3 med ears)
2 Tbs butter (divided)
1 cup fresh chanterelles (sliced or coarse slice)
2 clove garlic
¾ cup diced onion
1 ½ cup Arborio
½ cup plus 2 Tbs white wine
½ asiago cheese (finely shredded)
2 Tbs coarsely chopped basil
¼ tsp black pepper (freshly ground)
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Place 1/2 cup corn in a food processor; process until smooth. Set aside.
Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.
Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.