Risotto with corn and mushrooms

Ingredients:

• 1 and 1/4 tbsp. arborio rice
• 1 cup dry white wine
• 140 g bacon, diced
• 3 ears of corn, husked
• 170 g shiitake mushrooms
• 3 tablespoons unsalted butter
• 2 medium shallots, chopped
• 1/2 - 3/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh chives

Preparation:

1. In a large skillet, fry the bacon until crisp. Drain with a slotted spoon on paper towels. Meanwhile, cut the corn kernels from the cobs. Break the cobs in half and place them in a saucepan with 7 cups of water; bring to a simmer. Trim the stems from the mushrooms.
2. Sauté the mushrooms in a skillet over medium heat in the rendered bacon fat until lightly browned, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the skillet, season with salt and pepper, and cook until softened, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Stir in the wine until completely absorbed, then add 1 teaspoon of salt and the corn kernels.
3. Pour 1/2 cup hot corn broth into the pan, stirring until completely absorbed. Continue adding broth 1/2 cup at a time, allowing it to be absorbed before adding the next one, until the rice is tender, about 20 minutes. Stir in the grated cheese, green onions, some mushrooms, and bacon. Season with salt and pepper to taste. Serve with the remaining bacon, mushrooms, and Parmesan.