In order to bring you the best organic produce, some ingredients may differ from those depicted.
Corn and shiitake risotto
2 Servings, 590 Calories/Serving
Broth is the foundation of every great risotto and making one from scratch is easier than you think. In this recipe, Chef Justine uses corn cobs, leek tops, and dried mushrooms to make a vegetarian base that echoes the main ingredients of the risotto to add an unusual depth of flavor with very little effort.
In your bag
- 2 ears corn
- ½ ounce dried shiitake mushrooms
- 1 leek
- ¼ pound fresh shiitake mushrooms
- 2 garlic cloves
- 1 cup Arborio rice
- Small bunch basil
- 1 lemon
- ¼ cup grated pecorino
Wash produce before use
Make the stock
Trim the root and the tough green top from the leek. Halve the white and green portions lengthwise, keeping them separate. Cut into roughly 1-inch pieces, rinse and add the green portions to the pot.
Trim the stems from the fresh shiitakes and to the pot with 1 teaspoon salt, bring to a boil, reduce to a simmer, and cook until flavorful, about 15 minutes. While the broth cooks: prep the risotto.
Make the risotto
While the risotto cooks:
- Rinse and dry the basil. Cut the leaves into thin strips.
- Zest the lemon.