We used shiitake mushrooms, but you could use any type of mushroom for this dish. It was also suggested that duck would go really well with this if you were to add a meat source.
5 cups chicken stock, warmed
300g can whole corn kernels
300g can creamed corn
2 tablespoons butter, divided
2 cups fresh shiitake mushrooms, sliced
2 garlic cloves, minced
1 brown onion, chopped
1 1/2 cups Arborio or other medium grain rice
3/4 cup dry white wine
1 cup Gruyere cheese, shredded
1/2 cup chives, finely chopped
1/4 teaspoon freshly ground black pepper
- Melt butter in a large pot over medium-high heat. Add corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.
- Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1 3/4 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next. Add creamed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese (leave some for garnish), chives, and black pepper.