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Side Dishes

Mushroom and Corn Risotto

Mushroom and Corn Risotto

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
Freshly grated Romano cheese


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.

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