Corn Risotto With Okra And Shiitake Mushrooms

Name: Corn Risotto With Okra And Shiitake Mushrooms
Total time: 1 h
Yield: Five servings
Ingredients: 8 cups frozen or fresh corn kernels; 4 cups lowfat milk; 4 teaspoons unsalted butter; 1/4 cup diced shallots; 1/2 cup diced carrots; 1/2 cup diced celery; 1/2 cup diced leek, white part only; 1/8 teaspoon chili powder; 1/2 cup minced parsley; 1/2 cup grated Parmesan cheese; 1 pound okra, whole; 5 medium shiitake mushrooms; Salt to taste

By Molly O'Neill

Total Time: 1 hour
Rating: 3(19)
Comments: Read comments

Featured in: FOOD; Sorcery on the Side

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Ingredients

Yield:Five servings

8cups frozen or fresh corn kernels
4cups lowfat milk
4teaspoons unsalted butter
¼cup diced shallots
½cup diced carrots
½cup diced celery
½cup diced leek, white part only
⅛teaspoon chili powder
½cup minced parsley
½cup grated Parmesan cheese
1pound okra, whole
5medium shiitake mushrooms
Salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
Step 2
Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
Step 3
Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.