| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 5 ounces bacon, diced
- 3 ears corn, husked
- 6 ounces shiitake mushrooms
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 medium shallots, chopped
- 1 1/4 cups arborio rice
- 1 cup dry white wine
- 1/2 to 3/4 cup grated parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh chives
Instructions
- Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
- Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, 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, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
- Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.
Nutrition Facts
| Calories | 627 |
| Total Fat | 32 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 68 milligrams |
| Sodium | 531 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
Reviews
Turned out great. I added jumbo shrimp! Mmmmm…
Terrific flavor but since I have vegetarians, I save the bacon to use as a garnish. It provides gorgeous crunch.
Absolutely delicious!!!
Love this! The bacon is so great in it!
So tasty! It was the first time I’ve made risotto, and this recipe made it easy to. I didn’t add bacon but the dish was still full of flavor! Loved it. :
This was just amazingly delicious! I didn’t have any fresh corn, so I used some defrosted frozen corn, and used half chicken stock and half water for the broth that the recipe calls for. This was so flavorful and easy; the only thing about risotto is that you stand there for quite a while and stir non-stop. I’ll definitely keep this in rotation. And Vickiehennion, if you want some spice, try finely chopping a small, dried red chili and add it when you sauté the onion. It’ll come out with a nice kick.
Made it exactly as written and it was really good. Nice blend of textures and taste. I do believe it needs the bacon for it’s texture and extra saltiness. Actually, I did use pancetta instead of smoked bacon, but I love the crispiness of pancetta. Lovely, creamy, deliciousness. I would like to try the same recipe but spice it up a bit. Any suggestions?
Incredibly delicious. I don’t think it needs the bacon, so I stopped making it with it, but I’ve made this several times and it’s always a hit. Seriously, best risotto I’ve ever had–I can’t believe I made it!
So I had to make a couple of changes because my local Safeway didn’t have 2 of the things on the list. I used dried porcini instead of cremini and I didn’t have any chives. I love porcini mushrooms so that didn’t bother me at all, but I wish I would’ve thrown in the liquid from when I reconstituted them. That really adds so much flavor. My brother was skeptical about the risotto (which I paired with Paula’s crab cakes..yummm, but he loved it. My whole family thought this was delicious and loved the sweetness of the corn and the smokiness from the bacon. My Dad, who had never had risotto, said it was fantastic too.
This was excellent and my family loved it! I actually let the corn husks simmer for about a half hour before I started making this recipe to give it more flavor. I made this as stated and I will make this again! Wonderful!