This Fresh Corn Risotto is a great way to take advantage of corn season. The Salsa requires a lot of different herbs which are also at their peak in corn season so it is a perfect match!
This recipe came from the July 2004 Cooking Light magazine and was created and contributed by chef and hotel owner Johnny Schmitt. I could not find an electronic version of this recipe on the Cooking Light site so you are in for a treat with the resurrection of this recipe!
It can make for a complete meal with your protein, starch and vegetables! Or you could start with a salad to up the veggie quotient.
You are going to want shrimp that have their peel on because you are going to use the shrimp shells to enhance the stock flavor. Browning the shallot skins and shrimp shells and then simmering them with corn cobs creates a complex flavor layer. You may have to skip simmering the cobs if you want to make this in the winter with frozen corn but it will not be quite the same. I can’t believe that I have been cooking all this time and never realized what kind of liquid gold simmering the corn cobs results in.
(Check here for a simple way to preserve fresh corn for use in these recipes in the dead of winter! You won’t be sorry!)
This Lobster Seafood Chowder also features simmering the corn cobs in the process and it is delicious too!
The Salsa Verde is similar to the Argentinian Chimichurri mix. It adds a nice herbal, garlicky kick which contrast nicely with the sweetness of the risotto.
This recipe show-cases simple ingredients because you are using them fresh from your garden or market.
Shrimp are the perfect addition because shrimp are sort of sweet meat as well. I like to use large or jumbo shrimp to get a substantial shrimp bite. Cook the shrimp separately and just top the risotto with them at the end.
This is a perfect recipe for August in Canada when fresh corn signs line all the rural highways! Enjoy!