Chef’s note: Larger-kernelled, more robustly-flavored corns such as the Providence variety are perfect in this dish. (Serves 4-6)
12 oz. mushrooms, halved or quartered, stems reserved
2 ears corn, kernelled, cobs reserved
3 Tbsp. extra virgin olive oil, divided
1/2 tsp. sea salt
1 Tbsp. butter
1 medium onion, diced small, skins reserved
1 leek, diced medium, greens reserved
1/4 tsp. nutmeg
1 tsp. sea salt
1/4 tsp. black pepper
1 Tbsp. finely minced fresh sage
1 cup arborio rice
1 quart Corn Broth (recipe »»)
1/4 cup grated Parmesan or another hard grating cheese
Preheat oven to 375.
Mix together mushrooms, corn, 2 Tbsp. oil and salt.
Place on a lined baking sheet and bake 20-22 minutes, until mushrooms are soft but not dry or crisp and corn is just beginning to caramelize. The corn will be a spotty tan.
While mushrooms and corn are roasting, melt butter and 1 Tbsp. olive oil in a saucepan over medium-high heat.
Add onions, leeks, nutmeg, salt, pepper and sage and mix.
Cook, stirring occasionally, until onions are soft and translucent, 8-10 minutes.
Lower heat to medium-low, stir in rice and mix until coated with oil.
Stirring constantly, add broth 1 cup at a time, adding more broth when the rice has absorbed the previous cup.
Continue adding broth until it has all been absorbed.
Fold in mushrooms, corn and cheese.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.