Corn Risotto With Mushrooms

Name: Corn Risotto With Mushrooms
Total time: 30 min
Yield: 2 servings
Cuisine: asian
Ingredients: 4 large shallots, peeled; 3 ounces peeled, shredded carrots ( 3/4 cup); 2 teaspoons butter; 6 ears fresh corn; 1 cup skim milk; Fresh thyme; 6 large shiitake or other mushrooms; 2 ounces sharp white cheddar cheese; 1/2 cup vegetable or chicken stock; 1/4 teaspoon salt, optional

By Marian Burros

Updated June 18, 2025

Total Time: 30 minutes
Rating: 3(15)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Rice-less Risotto Makes a Delicious Paradox

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Ingredients

Yield:2 servings

4large shallots, peeled
3ounces peeled, shredded carrots ( ¾ cup)
2teaspoons butter
6ears fresh corn
1cup skim milk
Fresh thyme
6large shiitake or other mushrooms
2ounces sharp white cheddar cheese
½cup vegetable or chicken stock
¼teaspoon salt, optional

Ingredient Substitution Guide

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Preparation

Step 1
With food processor on, put shallots through feed tube to mince.
Step 2
Add carrots and chop.
Step 3
Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
Step 4
Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
Step 5
Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
Step 6
Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
Step 7
Grate cheese in food processor; set aside.
Step 8
Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.