Friday, May 21, 2010

Shrimp and Corn Risotto

I was inspired to create this recipe from the cookbook Food to Live By. It's from one of Earthbound Farm Organic Cookbooks. You can check them out here. I've been craving shrimp like it's no ones business lately and I love this recipe because it screams "SUMMER!" I like it with a nice dry white wine and toasty baguette...hello carb overload. (I edited this recipe a bit because it was too fussy at first). This would be a GREAT recipe to make for a date, there is enough work for two people to do but still make it fun!

Shrimp and Corn Risotto

  • 3 medium ears fresh corn, husked
  • 3 tablespoons olive oil, divided
  • 2 qts. reduced-sodium chicken broth
  • 1/2 cup chopped shallots
  • 1 1/2 cups Carnaroli, Arborio, or other risotto rice
  • 1 cup Chardonnay or other dry white wine
  • 3/4 pound cooked bay shrimp, rinsed and drained
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon coarsely shredded lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • Fresh grated Asiago cheese
  • Salt

1. Prepare a grill for direct high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rub corn with 1 tbsp. oil. Lay ears on cooking grate (close lid if using gas). Grill corn, turning occasionally, until lightly browned all over, 8 to 10 minutes total. Remove and let cool. Holding ears upright in a deep bowl, cut kernels from cobs with a large knife.

2. Meanwhile, in a saucepan, bring broth to a simmer. Pour remaining 2 tbsp. oil into another, large saucepan over medium-high heat. Add shallots and cook, stirring often, just until softened, 2 to 3 minutes. Add rice and cook, stirring often, until grains are slightly translucent at edges, about 3 minutes longer.

3. Add wine and cook, stirring often, until almost absorbed. Add broth one ladleful at a time, cooking and stirring until almost absorbed, before adding another. Continue cooking and adding broth until rice is barely tender and mixture is creamy, about 25 minutes. (You may not need all the broth.)

4. Stir in corn, shrimp, butter, tarragon, lemon zest, lemon juice, pepper, and salt to taste and cook, stirring often, until heated through, about 3 minutes. Add more broth if risotto gets too dry.

5. Spoon risotto into wide, shallow bowls and place fresh Asiago shavings on top (only a few...keep it classy).

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