Sweet Corn Risotto

• 3 1/2 cups water
• 1 teaspoon salt
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 cups fresh corn kernels, divided (about 3 ears)
• 2 tablespoons butter, divided
• 1 cup sliced fresh chanterelle mushrooms or sliced shiitake mushroom caps (about 3 1/2 ounces)
• 2 garlic cloves, minced
• 3/4 cup finely chopped onion
• 1 1/2 cups Arborio or other medium grain rice
• 10 tablespoon dry white wine, divided
• 1/2 cup (2 ounces) finely shredded Asiago cheese
• 2 tablespoons thinly sliced fresh basil
• 1/4 teaspoon freshly ground black pepper

1. Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Place 1/2 cup corn in a food processor; process until smooth. Set aside.
3. Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; saute 3 minutes. Add garlic; saute 1 minute. Remove mushroom mixture from pan; set aside.
4. Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; saute 2 minutes. Add rice; saute 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.

water, salt, chicken broth, corn kernels, butter, chanterelle mushrooms, garlic, onion, grain rice, white wine, cheese, fresh basil, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sweet-corn-risotto (may not work)