Risotto with corn, shiitakes, and basil
Gluten-Free, Vegetarian, Soy-Free
A good stock is the foundation of every great risotto, and making one from scratch is easier than you might think. In this summery version, to echo the flavors of the vegetables in the dish, Chef Justine cooks a vegetable stock of corn cobs, leek tops, and mushrooms. Together, they deepen the risotto’s flavors with very little effort.
- 1 to 2 leeks
- 1 ear corn
- 3 ounces fresh shiitake mushrooms
- ¼ ounce dried shiitake mushrooms
- 1/3 cup hazelnuts
- 1 to 2 garlic cloves
- Fresh basil
- 1 lemon
- ¾ cup Arborio rice
- 1½ ounces Pecorino Romano
Prep the vegetables
- Trim and discard the root from the leek. Cut the tough green tops into 1-inch-thick slices and rinse. Cut the white portion in half lengthwise, then into ¼-inch-thick half-moons, and rinse.
- Husk the corn. Cut the kernels from the cob and reserve; cut the cob in half.
- Separate the fresh shiitakes into stems and caps; reserve the stems and thinly slice the caps.
Make the vegetable stock
Toast the hazelnuts
Cook the risotto
- Coarsely chop the garlic.
- Pick the basil leaves and cut into thin strips. Discard the stems.
- Zest and juice half the lemon; cut the other half into wedges.
Strain the warm vegetable stock directly into the pan, discarding the solids. Bring to a boil, reduce to a simmer, cover, and cook until most of the liquid has been absorbed and the rice is just tender, 13 to 15 minutes. Stir in the corn kernels, basil, lemon zest, 2 teaspoons lemon juice, and the pecorino. Season to taste with salt and pepper.
Calories: 720, Protein: 19, Fiber: 10 g, Total Fat: 36 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 25 mg, Sodium: 540 mg, Carbohydrates: 85 g, Added Sugar: 0 g.