Green Corn Risotto with Black Trumpet and Porcini Mushrooms

So… what is green corn?  Green corn is simply another term for young, tender ears of sweet corn.  Its marriage with black trumpet and porcini mushrooms is a union of flavors simply unparalleled in this creamy, delicious and satisfying risotto.

Risotto is an Italian rice dish cooked in a meat, fish, or vegetable-based broth to a creamy consistency often with the addition of parmesan cheese, butter and onion.  The classical preparation of risotto uses arborio rice, a short-grained rice originally cultivated in Italy but grown today in California and Texas as well.

Arborio rice is short, fat and slightly ovoid with a pearly white exterior.  There are various size designations, i.e.,  superfino, semifino and fino, with superfino, the largest grain size, being the one most commonly used in the United States.  Arborio rice undergoes less milling than ordinary long-grained rice and therefore retains more of its natural starch content which is released during cooking, giving risotto its creamy consistency.

A delicious and creamy risotto is not difficult to make, contrary to popular opinion!  If it was indeed difficult to prepare it probably wouldn’t be one of the most common ways of cooking rice in Italy!  I trust the following steps will put to rest any fears you might have in being able to prepare and enjoy this truly satisfying dish!  As is always the case in efficient and expeditious cooking, one’s mise en place is essential to the successful preparation of this dish.  Mise en place (pronounced “MEEZ ahn plahs”) means having all of your ingredients prepared and ready to go before cooking. Translated it means “to put in place”. 

Green Corn Risotto with Black Trumpet and Porcini Mushrooms

Prepare and/or measure, and set to the side:

  • 1 C arborio rice

  • 2 ears sweetcorn, husked and cleaned, the kernels cut from the cob

  • the zest of 1 lime, cut into fine julienne
  • the juice of 1 lime

  • 1 large shallot, peeled and minced

  • 1-oz dried porcini mushrooms

Place the porcinis in a pyrex measuring cup and add water til just covered.  Heat in the microwave on high for 1 minute.  Allow the mushrooms to rehydrate for at least 20 minutes.

  • 3-1/2 C chicken stock

Heat the chicken stock in a medium saucepan and keep warm on the back of the stove.

  • 2 large Black Trumpet mushrooms, coarsely chopped

Chef’s Note:  This buttery and rich tasting mushroom is sometimes called the “black chanterelle”.  It has a pleasant fruity fragrance, resembling apricots, yet is spicy and woodsy to the nose as well.

  • 1 C freshly grated Parmigiano Reggiano

  • 1/4 C fresh chervil, minced
  • 1/2 C heavy cream

To a large 12-inch skillet or enameled sauté pan over medium heat add:

  • 2 T unsalted butter

When the butter has melted add:

  • the minced shallots

Stir occasionally.  When the shallots become translucent and begin to take on color add:

  • the arborio rice

Stir well to combine then cook the rice briefly in the butter and shallots until the arborio grains are coated in a film of fat and beginning to take on a translucent quality:

To the rice mixture add:

  • 1 8-oz ladle of warmed chicken stock

Stir gently, almost constantly, until the stock has been absorbed.  Add:

  • the porcinis and the soaking liquid
  • 1 8-oz ladle of warmed chicken stock

 

Stir gently to combine and continue stirring until the stock is nearly absorbed.  Add:

  • 1 8-oz ladle of warmed chicken stock
  •  the lime zest and juice

  • the sweet corn kernels

  •  the chopped Black Trumpet mushrooms

  • the minced chervil

Stir well to combine and continue stirring gently until the stock is absorbed.  Check the arborio… it should be al dente to the bite.  If still a bit too firm, add the remaining stock and continue cooking.  Check for seasoning and, if necessary, add:

  • dash of salt

Chef’s Note:  Be judicious with the salt as the grated Parmigiano Reggiano will add saltiness to the dish as well.

Add:

  • the heavy cream

Stir to incorporate, then add:

  • the grated Parmigiano Reggiano

Stir well to incorporate, remove from the heat and serve in warmed flat bowls.  Garnish with a sprig or two of chervil, add a bowl of freshly dressed greens on the side… and serve together with a crisp Sauvignon Blanc… Bon Appetit!

©2011 Via Aurea Designs, Inc., All Rights Reserved

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Categories: Mushrooms, Rice, Vegetables

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!

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