Mushroom Corn Risotto

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1. Bring 7 cups water to a boil. Add the corn and cook, covered, until cooked through, about 8 minutes. Remove from pot, reserving corn broth, and allow to cool before scraping kernels from cob.

2. While the corn is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

3. Add the mushrooms to the skillet and sauté until slightly crisp, about 3 minutes; season with salt and pepper to taste. Transfer toa place.

4. Add the butter and shallots to the skillet; season with salt and pepper to taste. Cook until soft, about 2 minutes.

5. Add the rice and cook, stirring, for 1 minute.

6. Stir in wine until absorbed.

7. Add 1 teaspoon salt and corn kernels.

8. Ladle in .5 cup hot corn broth, stirring until absorbed. Continue adding broth in .5 cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 30 minutes.

9. Add the cheese, green onion and some of the mushrooms and bacon; season with salt and pepper, to taste.

10. Serve immediately, garnished with Parmesan and remaining bacon and mushrooms.