CORN RISOTTO

Steps:

• With food processor on, put shallots through feed tube to mince.
• Add carrots and chop.
• Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
• Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
• Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
• Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
• Grate cheese in food processor; set aside.
• Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.