Chanterelle and Corn Risotto with Fresh Thyme and Basil
Dana Treat Original
Serves 6

If you have the funds, or just really love chanterelles, feel free to use up to a pound for this amount of risotto.

1-2 tbsp. butter
1/2 lb. chanterelle mushrooms, ends trimmed and thickly sliced
3 ears corn, shucked and kernels trimmed from the cob, cobs reserved
Several stems fresh thyme, leaves stripped
salt
pepper
Olive oil
1 large leek, white and light green part only, cut in half, then thinly sliced
2 cups arborio rice
1/2 cup white wine
6-8 cups vegetable broth
1/2-1 cup freshly grated Parmesan, or to taste
1/2 cup basil, thinly sliced

For the mushrooms: Melt the butter in a large saute pan over medium-high heat. Add the mushrooms and a pinch of salt. Sprinkle with the thyme leaves and saute until beginning to brown around the edges, about 8 minutes. Add the corn, stir and allow to cook until the corn is tender, about 3 minutes. Set aside.

For the rice: Pour broth into a large saucepan. Add the corn cobs and heat it until it is hot to the touch. Heat a large Dutch oven or saucepan over medium heat. Add just enough olive oil to coat the bottom of the pan, then add the leeks. Saute until soft but not brown, about 5 minutes. Add the rice and stir to coat. Pour in the wine and stir until it is absorbed. Begin adding ladlefuls of broth to the rice mixture, stirring until each one is absorbed. It should take about 20 minutes in all. Taste as you go and when the rice is softer, but still very al dente, add the mushroom mixture and a handful of Parmesan cheese. Continue adding broth as described above until it is the desired doneness. Stir in basil and cook for another minute. Add more Parmesan and salt and pepper to taste.