Name: Charred Corn Risotto With Crispy Portobellos And Tarragon
Cuisine: International
Ingredients: 1/4 cups vegetable oil, plus more as needed; 2 portobello mushrooms, stems/gills removed, cleaned and sliced thinly; 6 - 8 cups water; 4 ears, sweet corn, shucked; 6 tablespoons unsalted butter, divided; 2 medium-sized shallots, minced; kosher salt; 2 cloves of garlic, minced or grated; red chile flake; 2 cups risotto rice (Carnaroli, Arborio or Vialone Nano); 1/2 cups dry white wine; 1/2 cups freshly grated Parmigiano-Reggiano, plus more for service; 1/2 cups coarsely chopped, fresh tarragon, plus more for service

Ingredients

1/4 cups vegetable oil, plus more as needed

2 portobello mushrooms, stems/gills removed, cleaned and sliced thinly

6 - 8 cups water

4 ears, sweet corn, shucked

6 tablespoons unsalted butter, divided

2 medium-sized shallots, minced

kosher salt

2 cloves of garlic, minced or grated

red chile flake

2 cups risotto rice (Carnaroli, Arborio or Vialone Nano)

Method

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1.
Add the 1/4 c. vegetable oil to a large heavy-bottomed dutch oven and scatter in the sliced portobellos. Turn the heat to medium and cook the mushrooms, slowly, turning often, until they are evenly crisp around the edges. Transfer the mushrooms to a paper towel-lined plate and set aside. Pour out all of the oil in the pan, leaving any brown bits in the bottom. Preheat your oven's broiler, or a grill, to high heat. Place the corn cobs on a plate or in a bowl and drizzle on enough oil to evenly coat each ear. Place under your broiler or on the preheated grill, and cook, turning the ears with tongs to char each side. This could take up to 10 minutes, depending on your preference and the strength of your appliance. Allow the cobs to cool enough to handle. Cut the stems off each corn cob to make a flat base, stand upright in the middle of a large plate or bowl and, using a sharp, serrated knife, slice the kernels from the cob. Its important, for flavor and texture, to only cut the yellow kernels (not the white pith) from the cob. Season the kernels with a pinch of salt and set aside. Break or cut the cobs in half and place in a large saucepan. Cover them with 6 c. water and set the pan over medium-high heat. Once the water reaches a simmer, decrease the heat enough to maintain a gentle bubble. Heat the pan you used to crisp the mushrooms over medium heat and add 3 T. butter. Once the butter has melted (I like to let it brown just slightly), add the shallot, season with a healthy pinch of salt and saute until just softened, using a wooden spoon to scrape up all of the bits from the mushrooms. Add the garlic and a pinch (or more) of red chile flake and cook for 30 seconds, until fragrant. Dump in the rice and toss frequently, cooking until lightly toasted, 2 - 3 minutes. Pour in the white wine and stir constantly, allowing the rice to absorb the wine almost completely. Using a ladle, add about 2 c. of the corn stock to the rice, stirring constantly until it too has absorbe

Charred Corn Risotto With Crispy Portobellos And Tarragon

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