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
Preheat oven to 200˚ F.
Melt half butter in saucepan over medium heat; add corn and shallots; sauté 1 minute.
Heat stock separately; add 1/2 cup to corn; reduce by 80 percent.
Heat cream to a boil; add to reduction; simmer; reduce by 50 percent, until thick, about 7 minutes.
Remove from heat; stir; transfer to processor bowl; add cheese; puree immediately.
Place corn mixture in a pan; keep warm.
Sauté okra and mushrooms in remaining butter over medium heat about 4 minutes.
Add remaining stock, salt, and pepper, to taste; simmer until liquid thickens, 3 to 5 minutes.
To serve, spoon corn risotto into warm soup plates; top with okra and mushrooms.