Corn Mushroom Risotto

Anything with risotto in the title, pretty much makes it on my menu. I mean, I love carbs in all shapes and forms. And this one is fancy because it's Italian carbs. Molto bueno!

Lots of people are intimidated by risotto because they think it requires constant care. You actually do not have to stand at the stove and stir constantly. You do however, have to continuously add liquid. But I did dishes, made a salad, etc all while the risotto was cooking. Every now and then lean over and add some stock. Not so hard...

Corn Mushroom Risotto

Adapted from Food Network Magazine

Ingredients

5 pieces bacon, diced

1 c frozen corn

6 oz shitake mushrooms

4 oz button mushrooms

3 tbsp butter

2 medium shallots

1 1/4 c arborio rice

1 c dry white wine

1/2 c to 3/4 c Parmesan cheese, grated

4 c chicken stock

salt

pepper

Directions

Cook the bacon in a large saucepan until crisp.

Remove with a slotted spoon and drain on paper towels.

Meanwhile, heat 4 cups chicken stock and 2 cups water in a small sauce pan.

Stem and slice the mushrooms. Cook the mushrooms in the pan with the bacon drippings over medium-high heat, about 3 minutes.

Season with salt and pepper and transfer to a plate.

Add the butter and shallots to the pan, season with salt and pepper and cook until soft.

Add the rice and cook, stirring, about 1 minute.

Stir in the wine until absorbed, then add 1 tsp salt and the corn.

Ladle in 1/2 cup of the stock and water mixture, stirring until absorbed.

(This is how you know when to add more stock... when you move your spatula thru the risotto and it doesn't immediately come together.)

Continue adding broth in 1/2 cup increments, allowing it to be absorbed before adding more.

Continue until the rice is tender, about 20 minutes.

Stir in the cheese, mushrooms and bacon.

Season with salt and pepper as needed.

Enjoy!