Corn Risotto With Okra And Shiitake Mushrooms

• 8 cups frozen or fresh corn kernels
• 4 cups lowfat milk
• 4 teaspoons unsalted butter
• 1/4 cup diced shallots
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced leek, white part only
• 18 teaspoon chili powder
• 1/2 cup minced parsley
• 1/2 cup grated Parmesan cheese
• 1 pound okra, whole
• 5 medium shiitake mushrooms
• Salt to taste

1. Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching.
2. Drain off the milk and reserve it.
3. Place the corn in a food processor and process for 30 seconds.
4. Set aside.
5. Melt the butter in a medium saucepan.
6. Add the shallots, carrots, celery and leek and saute until tender.
7. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan.
8. Add salt to taste.
9. Keep warm.
10. Grill or saute the okra and mushrooms until tender.
11. Divide the risotto among 5 plates.
12. Garnish with the okra and mushrooms and serve immediately.

corn kernels, milk, unsalted butter, shallots, carrots, celery, only, chili powder, parsley, parmesan cheese, okra, shiitake mushrooms, salt

Taken from cooking.nytimes.com/recipes/6578 (may not work)