BOB & LENORE's COOKBOOK

RISOTTO, with lobster mushrooms & corn

As seen in The October Dinner Show.

Ingredients:

3 Tablespoons grapeseed oil
1 pound lobster mushrooms, cleaned and diced, cooked separately and folded in
1 cup roasted or grilled fresh corn, removed from cob
1 tablespoon EVOO
½ cup shallots, minced
2 cloves garlic, minced
1 cup risotto
½ cup dry white wine
2 1/2 cups water or 2 1/2 cups (approximately) chicken, vegetable, or corn stock, hot
TO TASTE sea salt, ground pepper and coriander
½ cup fresh pecorino or aged parmesan cheese
1 cup sage cream, optional

Ingredients:

In separate pan, over high heat with small amount of grapeseed oil, saute mushrooms to brown slightly. Add corn and season with salt, pepper, coriander. Set aside.

Place oil in large sauce pan on moderate heat; add onions, garlic and rice; cook till vegetables becomes slightly translucent; add wine and cook until it is almost absorbed. Add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added to the rice, add mushrooms and corn to the risotto with the remaining stock, stirring throughout; fold in the pecorino; adjust seasonings and garnish with the ricotta and chervil.

TO RECIPES

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