Corn risotto…mushrooms, chervil

Serves 6

5 cups corn broth (recipe below) or chicken broth  

3 tablespoons unsalted butter

1 medium onion, cut into ¼-inch dice

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1 ½  cups Arborio rice

½ cup dry white wine

2 cups corn kernels

1 cup freshly grated Parmesan

¼ cup chopped chervil

1 ½ cups cooked mushrooms (recipe below)

6 chervil sprigs

Heat the broth to simmer and keep warm while making the risotto.

Melt the butter in a pan with a heavy bottom over medium heat.  Add the onion and cook 7 minutes, or until tender.  Add the garlic and cook 2 minutes.

Add the rice, and cook 5 minutes, stirring so the fat coats all the rice.  Season with salt and pepper.

Add the wine and cook, stirring frequently, until it has been absorbed.  Add the stock, ½ cup at a time, stirring frequently, making sure that nothing sticks to the bottom of the pan.  If you find that the stock is absorbed instantly, or you have to stir violently to prevent the rice from sticking, lower the heat.  Wait until most of the stock has been absorbed before adding the next half-cup.  Continue adding the stock ½ cup at a time.  Stop adding stock when the rice is creamy and tender, but there’s still a slight amount of resistance as you bite into it.  Don’t worry if there’s still corn broth left—you may not have to use it all.  The total cooking time for the rice is about 30 minutes. 

As soon as the rice is finished, stir in corn kernels and cook 2 minutes.  Add the remaining butter, chopped chervil and ½ cup cheese.  Season with salt and pepper.  The texture should be creamy and slightly runny.  Add ¼ cup broth or water (if you’ve run out of stock) just before serving.  Spoon into warmed large shallow bowls or use warmed plates.  Top with mushrooms.  6 chervil sprigs.  Serve immediately, offering additional cheese on the side.

Corn broth

4 ears corn

1 small white onion cut in slices ¼-inch thick

2 bay leaves

Kosher salt and freshly ground black pepper

Use a sharp knife to strip the corn kernels from the cobs.  Set kernels aside.  You should have 2 cups.  Cut each cob into 4 pieces.  Put the cobs into a pot with the sliced white onions and bay leaves.  Add 6  cups  water.  If you use too much water the stock will taste thin.  Season with salt and pepper.  Bring to a boil, then lower the heat to a simmer and cook 35 minutes.  Strain.  You should have about 5 cups.

Mushrooms

2 tablespoons olive oil

¾ pound assorted wild mushrooms, cut into ½ inch slices

Kosher salt and freshly ground black pepper

2 teaspoons minced shallot

1 teaspoon minced garlic

¼ cup Marsala

½  teaspoon chopped thyme

2 tablespoons unsalted butter

Heat the oil over medium heat.   Add the mushrooms, season with salt and pepper, and cook, tossing now and then, for 5 minutes, or until golden brown.  Add the minced shallot and garlic, and cook until aromatic, about 1 minute.  Add the Marsala and reduce to a glaze.  Add the thyme and butter and stir to combine.