Corn Risotto with Okra and Shiitake Mushrooms

Michael Roberts, Trumps Restaurant, Los Angeles / June 1990

For 6 Servings

  • 8 Tbsps. unsalted butter
  • 3 cups fresh corn kernels
  • 2 Tbsps. fresh shallots, peeled and finely minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 12 fresh baby okra
  • 12 fresh med. shiitake mushroom caps
  • salt and black pepper
  1. Preheat oven to 200˚ F.

  2. Melt half butter in saucepan over medium heat; add corn and shallots; sauté 1 minute.

  3. Heat stock separately; add 1/2 cup to corn; reduce by 80 percent.

  4. Heat cream to a boil; add to reduction; simmer; reduce by 50 percent, until thick, about 7 minutes.

  5. Remove from heat; stir; transfer to processor bowl; add cheese; puree immediately.

  6. Place corn mixture in a pan; keep warm.

  7. Sauté okra and mushrooms in remaining butter over medium heat about 4 minutes.

  8. Add remaining stock, salt, and pepper, to taste; simmer until liquid thickens, 3 to 5 minutes.

  9. To serve, spoon corn risotto into warm soup plates; top with okra and mushrooms.