Sweet Corn Risotto with Cheddar and Mushrooms

Shave the kernels from the cob with a sharp knife (or your favorite gadget).

Spread the corn on a rimmed baking sheet. Toss with a tablespoon or two of olive oil and a generous pinch of salt. Roast the corn until golden brown in spots, about 20 minutes.

Put a large (12-14 inch) skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the mushrooms and cook in one layer until they start to brown on one side. Stir them around and continue cooking until they're soft and lightly brown all over, about 10 minutes total. Transfer the mushrooms to a plate and season with salt to taste.

Wipe out the pan if needed, and return to medium-high heat. Pour in more olive oil to coat the pan. Add the leeks, jalapeño and a large pinch of salt. Cook 5 minutes, until wilted and softened.

Add the rice, cooking and stirring for 2 minutes.  Pour in 3 cups of the stock and bring to a boil. Stir, then lower the heat so that the liquid simmers at a gentle bubble. 

Cook about 15 minutes or until just about all the water is evaporated. Stir the rice again, then add the remaining stock. Turn the heat back up to high to bring it to a simmer, and cook until the rice becomes thick and creamy. Remove from the heat and stir in the corn, mushrooms, cheese and butter or mascarpone, if using.

Taste the risotto for seasoning and add more salt if needed. Sprinkle the scallion greens over the risotto and serve right away.