Corn-Mushroom Risotto

     All I can say about this is yum, yum, yum!  This is sooooo good.  Sometimes, on the weekends, I like to stop and cook something comforting and something that may take a little longer than the short time I have  during the week.  Hope you enjoy. 

Corn-Mushroom Risotto

Ingredients:  4 slices of Bacon, diced
                   3 ears of Corn, husked
                   2.5 ounces Shiitake Mushrooms
                   2 Portabello Caps
                   3 Tbsp Unsalted Butter
                   2 medium Shallots, chopped
                   1 1/4 cups Arborio Rice
                   1 cup Chicken Stock
                   1/2 to 3/4 cup grated Parmesan Cheese
      
1.  Cook bacon in large saucepan until crisp.  Remove with slotted spoon and drain on paper towels.
2.  While bacon is cooking, cut corn off of cobs.  Snap cobs in half and put in a pot with 7 cups of water; bring to low simmer.
3.  Stem and slice mushrooms.
4.  Cook the mushrooms in pan with the bacon drippings for about 3-5 minutes.  Season with salt & pepper and transfer to a plate.
5.  Add butter and shallots to the pan, season with salt and pepper.  Cook until soft, about 2 minutes. 
6.  Add rice to shallots and cook, stirring, 1 minutes. 
7.  Stir in chicken stock until absorbed, then add 1 tsp salt and the corn kernels.
8.  Ladle in 1/2cup of the hot corn broth, stirring until absorbed.  Continue adding broth in 1/2cup incrementd, allowing it to be absorbed before adding more, until rice is just tender, about 20 minutes.
9.  Stir in cheese, mushrooms, & bacon.  Season with salt and pepper.

Serve and enjoy the creamy comfort!