Corn Risotto

• 4 large shallots, peeled
• 3 ounces peeled, shredded carrots ( 3/4 cup)
• 2 teaspoons butter
• 6 ears fresh corn
• 1 cup skim milk
• Fresh thyme
• 6 large shiitake or other mushrooms
• 2 ounces sharp white cheddar cheese
• 1/2 cup vegetable or chicken stock
• 1/4 teaspoon salt, optional

1. With food processor on, put shallots through feed tube to mince.
2. Add carrots and chop.
3. Heat butter in nonstick skillet.
4. Add shallots and carrots, and saute over medium heat about 5 minutes.
5. Shuck corn and strip kernels from cob.
6. Add to skillet with milk, and cook over high heat.
7. Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
8. Meanwhile, remove stems from shiitake mushrooms, and discard.
9. Wash, dry and slice mushrooms into thin strips.
10. Grate cheese in food processor; set aside.
11. Spoon corn mixture into food processor, and pulse two or three times to break up corn.
12. Return to skillet with mushrooms and vegetable or chicken stock.
13. Cook a few minutes, just to cook mushrooms through.
14. Stir in cheese and serve.

shallots, carrots, butter, corn, milk, thyme, shiitake, cheddar cheese, vegetable, salt

Taken from cooking.nytimes.com/recipes/8831 (may not work)