Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, mushroom and sweetcorn risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mushroom and sweetcorn risotto is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Mushroom and sweetcorn risotto is something that I’ve loved my entire life. They’re fine and they look fantastic.
Meanwhile, cut the corn from the cobs and set aside. Tweaking those rules here means you can make easily make risotto that turns out creamy, delicious and very satisfying without hovering over the pot. And the bonus is that with all the meaty mushrooms, sweet corn and leeks in this dish, you have a great one-dish vegetarian meal or all-in-one side dish in less than an hour.
To begin with this recipe, we must first prepare a few components. You can cook mushroom and sweetcorn risotto using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mushroom and sweetcorn risotto:
- Get 1 onion, chopped
- Make ready 3 chopped portobello mushrooms
- Prepare 4 clove garlic
- Take 200 grams risotto rice
- Make ready 500 ml vegetable stock
- Prepare 200 ml white wine
- Get olive oil
- Get parmesan cheese
- Make ready Salt and pepper
- Prepare 1 cup sweetcorn
I continually test the doneness of the arborio rice and add more broth as needed. In a medium saucepan, bring chicken stock to a simmer. This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get.
Steps to make Mushroom and sweetcorn risotto:
- Fry off onions, garlic and mushrooms with olive oil until soft and brown
- Add risotto rice, allow to fry for 5 minutes before adding 100 ml of the stock
- Allow rice to absorb stock each time before adding more, 100 ml at a time
- Add wine 100 ml at a time. Add sweetcorn.
- Add a handful of parmesan cheese and pinch of salt and pepper to taste
- Continue to stir and serve with garlic bread and extra parmesan (optional)
The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. For the risotto: Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. In a medium saucepan over medium heat, bring chicken broth to a simmer.
So that’s going to wrap this up with this special food mushroom and sweetcorn risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
