CHANTERELLES AND CORN RISOTTO

WHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.  I DOUBT YOU’LL FIND LOCAL FRESH CORN THIS TIME OF YEAR, BUT YOU CAN SUBSTITUTE FROZEN CORN AND IT STILL WILL TASTE DELICIOUS.  I LIKE TO COOK THE MUSHROOMS SEPARATELY WHEN I MAKE RISOTTO.  THAT WAY THEY RETAIN THEIR CRUNCHINESS AND FLAVOR, A PERFECT FOIL FOR THE CREAMY TEXTURE OF THE RICE.
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