Recipe

Shrimp And Corn Risotto Recipe

	Dond / All my dishes 2 years, 2 months ago This is a basic risotto dish, but the addition of shrimp and corn takes to a slightly higher level. The combination of flavors adds to any main dish, particularly pork or veal. This recipe comes courtesy of Chef Leslie Meyer. Prep:10m Cook:35m Servings:6	Dond
	shrimp corn

Does this look good? Yeah! / Nope

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Ingredients

5-7 cups shrimp stock

3 Tbsp olive oil

1 medium onion

2 cups Arborio rice

¾ cup dry white wine

1-1½ lbs medium shrimp (31-40 count), peeled and deveined

2 cups fresh corn (4 ears)

Zest of 1 lemon

½-1 cup grated Parmesan

2 Tbsp unsalted butter

Salt and pepper

1½ cups chopped tomatoes

Directions

Heat shrimp stock and keep hot. Do not boil.

In a Dutch oven, sweat onion in olive oil until soft and translucent – about 5 minutes. Season onions with about ½ tsp salt.

Add two cups rice to pot and toss in oil. Toast rice for about 3 minutes, until rice is still white but can be heard clicking as you stir it.

Add wine all at once and continue to cook on medium heat, stirring constantly until almost all of the wine is absorbed.

Add about 1 or 2 cups shrimp stock to the rice. The rice should just barely be covered. Season with salt. Continue stirring until the rice has absorbed the liquid. The liquid should simmer, but not boil. Keep adding stock and stirring until the rice is not fully al dente – about 15-20 minutes.

Add shrimp and corn to the pot and cook until the shrimp just starts to turn pink. Ladle in 1 or 2 more cups stock and cook until risotto is firm and no longer hard in the middle. The risotto should be creamy and al dente.

Remove risotto from heat and add in the lemon zest, Parmesan, and butter. Taste for final seasoning. Garnish with chopped tomatoes and serve immediately.

Shrimp Stock:

Combine: 1 sliced medium onion, 1 chopped stalk of celery, ½ chopped carrot, 2 slices lemon, 1 bay leaf, shells from 1-2 lbs shrimp, 7 or 8 cups of water, 2 or 3 corn cobs (optional). Bring to a boil. Lower heat and simmer for 30 minutes. Strain.

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Comments

recipediva 2 years, 2 months ago said:
Sound so good.

softshellcrab 2 years, 1 month ago said:
We're teetotalers. What could I use in place of the wine as to not lose flavor. This sounds so good. You won't believe it, but I have never made risotto and it has been haunting me. I must make this.

dond 2 years, 1 month ago said:
Look, it won't destroy the recipe if you omit the wine. You lose some flavor, but it's not really a major loss. By the way, is it the alcohol that bothers you? If so, remember that when you add wine, or any other alcoholic beverage, to a recipe, you're allowing the alcohol to vaporize -- what you're always looking for is the flavor of what you added. The alcohol portion (which in wine is maybe 12 or 15 percent) is not going to be part of the dish. You're not actually going to ingest any alcohol -- alcohol is, obviously, extremely volatile. Hence, when you heat something with alcohol in it, the alcohol cooks away pretty quickly. If you DO taste alcohol in a dish it means you didn't cook it long enough after adding whatever it was you added. This is why in most dishes that call for wine or brandy or whatever, you want to add the alcoholic beverage early in the process.

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