Chanterelle Mushroom and Sweet Corn Risotto - Toptable Group

Ingredients

• 6 corn cobs, kernels removed and reserved
• 1 onion quartered
• 2 celery stalks cut into six pieces
• 1 head of garlic split in half
• 2 leeks halved lengthwise
• 1 bunch of tarragon
• 500 ml corn kernels
• 500 ml clean Chanterelle mushrooms
• 1 shallot finely diced
• 1 head of garlic finely sliced
• 1Tbsp butter
• 200 ml onion finely diced
• 500 ml Arborio rice
• 4 L corn stock
• 200 ml dry white wine
• 1 bay leaf
• 200 ml microplaned Parmesan cheese
• 2 Tbsp Mascarpone cheese
• 2 Tbsp butter
• 1 lemon for juicing
• 4 Tbsp chopped chives
• 1 Tbsp chopped tarragon