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Chanterelle And Corn Risotto With Fresh Thyme And Basil

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Photo: Dana Treat


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1 - 2 tbsp butter

1/2 lb chanterelle mushrooms, ends trimmed and thickly sliced

3 ears corn, shucked and kernels trimmed from the cobs, cobs reserved

Several stems fresh thyme, leaves stripped



olive oil

1 large leek, white and light green part only, cut in half, then thinly sliced

2 cup arborio rice

1/2 cup white wine

6 - 8 cup vegetable broth

1/2 - 1 cup freshly grated parmesan, or to taste

1/2 cup basil, thinly sliced

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