Risotto with corn, Chicken of the Woods mushroom and basil.
1 cup wild mushroom, diced (any tasty wild mushroom would work nicely)
1 cup arborio rice
2 quarts corn stock (recipe below)
1 onion, sliced
1 bay leaf
3 ears of corn, cleaned with kernels removed, husks reserved
1 tablespoon butter
1 tablespoon basil, shredded
1/2 cup grated Parmesan
salt and pepper to-taste
Begin by cleaning up the corn. Remove and reserve the husks, discard the silks. Cut away the corn from the cob and discard the cobs. Place the reserved husks and sliced onion into 3 quarts of cold water. Bring to a simmer and allow the stock to steep for 45 minutes to an hour. Strain and reserve and keep hot. You'll have more stock than you should need, but that's always a good thing.
Rinse the arborio rice. Heat a large saute pan over medium heat. Add butter to the pan, let melt. Add mushrooms and saute for about 2 minutes. Season with salt and fresh cracked pepper. Add the rice and stir, about a minute. Add the corn kernels and 1 cup of the hot corn stock, continue stirring the rice. Once the stock has been absorbed, add another cup of stock. Continue this process for about 30-35 minutes until the rice is al dente and creamy. It should take you 4 cups of stock per 1 cup of rice, but having more stock is better than not just in case the rice isn't done when you want it to be.
The idea with risotto is always the same - by stirring the rice through the cooking process, it will activate the starches in the rice and create a creamy texture.
Finish the dish by adding the fresh Parmesan and basil. Season with salt and fresh cracked pepper to-taste.