Barley Corn Mushroom Risotto

Our CSA just keeps the corn coming - we're up to our ears (I had to...)  Try this creamy, rich and warm comfort dish.
1 onion, diced, about 1 cup
kernels from 2-3 ears corn, about 3 cups
2 Tbsp butter
3/4 cup pearl barley
1 quart vegetable stock
4 oz fresh mushrooms, diced, about 2 cups
2 cloves garlic, minced
10-12 fresh sage leaves, sliced
dash red pepper flakes to taste - about 1/8-1/4 tsp
1 cup dry white wine

Warm the vegetable stock in the microwave. Toast the corn and the onion in the butter for about 10 minutes in a large wide pan, until the corn begins to brown up a bit and the onion softens, and caramelizes.

Set aside in a bowl.

Add a bit of olive oil to the pan and heat to shimmering. Toss in the mushrooms and stir quickly. Let the mushrooms cook down until they release what water they will, and begin to brown. When they are browned and dried, set aside with the corn.

In the same pan, toast the barley in a tablespoon of olive oil, for about 2 minutes, stirring constantly. Add the garlic, sage, and red pepper flakes and cook another 2-3 minutes.

Put the warm stock nearby the pan. Add the wine to the barley and cook down until a stroke of a spoon or spatula does not refill the gap formed. Add a ladleful of stock and repeat this processes over and over again, until half the stock is used up and the barley softens considerably.

Return the corn and mushrooms to the barley and add more stock. Continue cooking until the barley is al dente, and the risotto is creamy. You may need to add some more water to continue cooking - don’t use more stock or it could become a bit too salty. Check the flavor as you go. The whole cooking process should take a good 45 minutes to an hour.

Serves 4 as a side dish or 2-3 as a main course.