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Melt 2 tablespoons butter in a skillet or a medium size saucepan, add mushrooms and thyme and cook until mushrooms start to turn golden, stirring once. Season, remove from the skillet and reserve.
Heat remaining butter (2 tablespoons) with 1 tablespoon oil in a large saucepan and add corn kernels. Cook, stirring until corn is tender. Season to taste, remove from the heat, transfer half of corn to a bowl and set aside. Blend remaining corn with 1 cup stock until almost smooth.
Heat remaining oil in a large saucepan over medium heat. Stir in onion and garlic and cook until tender. Add rice and stir until coated (2 -3 minutes). Add wine and stir until liquid is absorbed.
Stir in the blended corn and stir until liquid is absorbed. Continue adding stock, 1 cup at a time, and continue stirring until liquid is absorbed. Do not add more stock until the last addition has been absorbed. Continue until rice is tender but slightly firm in the center (al dente) and mixture is creamy. This process will take 20 to 25 minutes, depending on the rice. Five minutes before rice is ready stir in the reserved kernels, half of the mushrooms, spinach, chives and parmesan cheese. Mix well. Correct seasoning.
Serve and top with remaining mushrooms.
Optional: Before serving mix in 1 tablespoon butter or 2 tablespoons olive oil and mix.
Other risottos to prepare:
Creamy asparagus risotto
Port risotto
Tomato and basil risotto
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