Side Dishes
Mushroom and Corn Risotto
Mushroom and Corn Risotto
Ingredients:
2 cobs Sweet Corn
1 can condensed chicken broth
4 tsp Mushroom and Sage Olive Oil
1 cup porcini mushrooms
1 large sweet onion, chopped
1/4 cup finely chopped prosciutto
1 cup Arborio rice
3 tbsp chopped fresh Parsley
Pepper
Freshly grated Romano cheese
Directions
Cut corn kernels from cobs to make 2 cups. Combine broth and equal amount of water set aside.
Heat Mushroom and Sage Olive Oil over medium heat in a none stick pan. Add mushrooms, onion and prosciutto stirring for 3 minutes.
Stir in rice and 1-3/4 cups of the broth bring to boil. Reduce heat, cover and simmer 8 to 10 minutes, stirring occasionally or until most of the liquid is absorbed. Stir in corn and remaining broth; return to boil. Reduce heat, cover and simmer 10 to 12 minutes or until rice is creamy but still slightly firm.
Stir in parsley and season with pepper to taste. Sprinkled with Romano cheese.
Products Used
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Mushroom & Sage Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
