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1
Preheat oven to 400F.
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2
Place corn on baking sheet.
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3
Brush with 1 tablespoon olive oil.
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4
Roast corn until tender and brown in spots, turning occasionally, about 40 minutes.
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5
Remove corn from oven.
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6
Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet.
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7
Sprinkle with salt and pepper.
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8
Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
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9
Cut corn kernels off cobs.
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10
Reserve 1/2 cup corn in small bowl.
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11
Combine remaining corn and 1/2 cup chicken stock in processor.
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12
Blend until almost smooth.
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13
Set corn puree aside.
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14
Bring 5 1/4 cups chicken stock to simmer in large pot.
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15
Reduce heat to low; keep stock hot.
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16
Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat.
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17
Add onion and saute 2 minutes.
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18
Add rice; stir 3 minutes.
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19
Add wine; stir until liquid is absorbed, about 2 minutes.
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20
Add 1 cup hot stock.
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21
Simmer until liquid is absorbed, stirring often.
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22
Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
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23
Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto.
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24
Stir in 1/2 cup chicken stock to moisten if necessary.
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25
Season to taste with salt and pepper.
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26
Remove from heat.
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27
Spoon risotto into soup bowls.
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28
Top with remaining mushrooms.
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29
Sprinkle with chives.
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30
Serve, passing additional Parmesan cheese separately.
