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Rice with mushroom and corn, mildly
flavoured with wine
Serving: 4
Cook Time :
20 Minutes
Ingredients
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Vegetable stock : 1100 m
(1.1 litres)
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Fresh organic corn kernels (or frozen kernels)
-150
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 Unsalted butter -80 g
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Onion, peeled and chopped finely -70 g
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Arborio rice (or
any other round grain rice) -350 g
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Dry white wine -70 ml
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Chanterelles (or any other type of mushroom like
shiitake), washed well to remove any soil particles, and dried -150 g
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Parmesan, freshly grated -55 g
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Chives, cut finely -25 g
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Parsley,
stripped leaves -25 g
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Chervil ( or use a little extra parsley)
-25 g
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Salt and freshly
ground black pepper, to taste
Directions
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Bring the vegetable stock to a boil, add
the fresh corn for three minutes (or frozen corn kernels for one minute).
Remove the kernels with a slotted spoon and place in a bowl. Let the stock
simmer.
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In a heavy-based saucepan, melt half the butter. Add the onion and saute
for two minutes, then add the Arborio rice and stir for two more minutes, until
well coated, but not coloured.
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Pour in some wine, stir and simmer until the wine
is absorbed. Slowly add some of the vegetable stock and stir until absorbed.
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Slowly add some of the vegetable stock and stir until absorbed. Continue to stir
and slowly add more stock as it is absorbed by the rice.
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After 10 minutes, add the
kernels and then the chanterelles. Stir and simmer carefully for three more
minutes, hen add the remaining butter, the Parmesan and the fresh herbs. Stir
for another two minutes and add some more stock only if needed. Season to taste
with salt and freshly ground pepper. Serve immediately.
Note: The risotto should be
moist and the rice firm to the bite but not chalky. The chanterelles can be
substituted by any other fresh, but not strong flavoured, mushrooms.
Nutritional Information
(Per Serving)
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Calories: 597 Kcal
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Proteins: 13.3 g
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Fat: 21.0 g
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Minerals: 3.0 g
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Fibre: 1.6 g
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Carbohydrates: 85
g
Contributed
by The American Institute for Cancer Research (AICR)
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