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1
Cook the bacon in large saucepan until crisp.
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2
Remove with a slotted spoon and drain on paper towels.
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3
Meanwhile, cut the corn from the cobs and set aside.
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4
Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer.
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5
Stem and slice the mushrooms.
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6
Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes.
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7
Season with salt and pepper and transfer to a plate.
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8
Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes.
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9
Add the rice and cook, stirring, 1 minute.
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10
Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
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11
Ladle in 1/2 cup of the hot corn broth, stirring until absorbed.
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12
Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes.
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13
Stir in the cheese, chives and some of the mushrooms and bacon.
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14
Season with salt and pepper.
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15
Serve topped with the remaining bacon and mushrooms and more cheese.
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16
Per serving: Calories 627; Fat 32 g (Saturated 14 g); Cholesterol 68 mg;Sodium 531 mg; Carbohydrate 64 g; Fiber 3 g; Protein 17 g
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17
Photograph by Antonis Achilleos
