Risotto:

• 3 Tablespoons olive oil
• 1/2 yellow or white onion finely diced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth

Topping:

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 cup sliced mushrooms. Baby bellas work well here.
• 1 cup roasted corn. 3 ears.
• 2 cups washed and dried baby spinach
• 1 teaspoon salt
• Shaved Parmesan cheese
• Flat leaf parsley, chopped (for garnish)

For the Risotto:

1. Warm broth on stove top
2. In a separate pan over low heat, add olive oil and diced onion. Cook until onion is translucent and fragrant.
3. Add Arborio rice, cook until rice starts to turn translucent, but not brown. If the pan is dry, add a little more olive oil.
4. Ladle in the warm broth until it's at the same level as the rice. Stir frequently until the broth has been absorbed by the rice.
5. Continue to ladle in (one at a time) until the broth it's gone.

For the topping:

1. Shuck the corn and place directly on open flame stovetop. Turn until all sides are slightly brown or black. Allow to cool so it can be handled, slice the corn kernels off.
2. In a sauté pane, add olive oil and garlic, cook but don't let garlic get to brown
3. Add roasted corn, sliced mushrooms and salt, stir to combine, and cook till mushrooms are brown and glistening
4. Add in spinach, cook until slightly wilted.

Assembly

In a bowl, add about a cup of the risotto. Add in the mushroom, corn and spinach mixture. Top with shaved parmesan cheese and sprinkle with parsley. Add some fresh ground pepper and serve.