Best 6 Corn Risotto With Okra And Shiitake Mushrooms Recipes

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Indulge in a culinary journey that harmoniously blends the sweet crunch of corn, the earthy notes of okra, and the savory umami of shiitake mushrooms in a creamy, delectable risotto. This dish is a symphony of flavors and textures, elevated by the vibrant colors of the ingredients. Accompanying this main course are two tantalizing recipes – a refreshing cucumber salad with a tangy dressing, and a sweet and tangy pineapple upside-down cake for a delightful finish. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 6 tried and tested recipes!

CORN-MUSHROOM RISOTTO



Corn-Mushroom Risotto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

5 ounces bacon, diced
3 ears corn, husked
6 ounces shiitake mushrooms
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium shallots, chopped
1 1/4 cups arborio rice
1 cup dry white wine
1/2 to 3/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh chives

Steps:

  • Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
  • Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
  • Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.

Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS



Corn Risotto With Okra And Shiitake Mushrooms image

Provided by Molly O'Neill

Categories     dinner, weekday, main course, side dish

Time 1h

Yield Five servings

Number Of Ingredients 13

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
1/8 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

Steps:

  • 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. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
  • Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
  • Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1395 milligrams, Sugar 21 grams, TransFat 0 grams

SHIITAKE & THYME MUSHROOM RISOTTO



Shiitake & Thyme Mushroom Risotto image

Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!

Provided by Nat-a-Cake

Time 1h20m

Yield Serves 3

Number Of Ingredients 13

1 yellow onion, diced
1 garlic clove, chopped
300g arborio rice
40g dried shiitake mushrooms
1 glass of white wine
1L chicken stock
Coarse black pepper
Red pepper flakes
Wild mushroom powder
Few sprigs of dried thyme
Knob of butter
50g Grated mature cheddar
Truffle oil of any kind

Steps:

  • Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
  • Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
  • Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
  • Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
  • Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.

ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO



Roasted Corn, Wild Mushroom and Spinach Risotto image

Categories     Food Processor     Mushroom     Rice     Side     Roast     Sauté     Parmesan     Corn     Spinach     White Wine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 ears corn, husked
4 tablespoons olive oil
2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
5 3/4 cups (about) chicken stock or canned low-salt broth
1 1/4 cups finely chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
2 cups stemmed baby spinach
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives or green onion
Additional freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
  • Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
  • Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
  • Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
  • Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your risotto.
  • Toast the rice before adding the liquid. This will help to develop its flavor and prevent it from becoming mushy.
  • Add the liquid gradually, stirring constantly. This will help to prevent the risotto from becoming too thick or thin.
  • Cook the risotto until it is creamy and tender. This will usually take about 18-20 minutes.
  • Stir in the vegetables, mushrooms, and herbs towards the end of the cooking time. This will help to preserve their flavor and texture.
  • Season the risotto to taste with salt and pepper. You can also add a squeeze of lemon juice or a grating of Parmesan cheese, if desired.
  • Serve the risotto immediately. It is best enjoyed hot and fresh.

Conclusion:

Corn risotto with okra and shiitake mushrooms is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting risotto recipe, give this one a try!

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