This Fresh Corn Risotto with Shrimp 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!
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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!
There are a few extra steps to making this dish but believe me - they are worth it. They add an extra depth of flavour to the finished dish. Definitely a recipe worthy of entertaining!
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!
This recipe show-cases simple ingredients because you are using them fresh from your garden or market.
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. You can make extra Salsa Verde and use it on this Savoury Fresh Pea Salad as well!
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!
Fresh Corn Risotto with Shrimp and Salsa Verde
- 3 medium shallots
- 3 ears sweet corn
- 1 tablespoon butter
- ¼ cup dry white wine optional
- 4 cups chicken broth reduced sodium
- 2 ¼ cup water
- 3 sprigs parsley
- 3 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 ½ cups arborio rice
- ½ cup Parmigiano Reggiano grated and divided
- 1 ½ lbs large shrimp peel on
- 1 tablespoon olive oil divided 1 teaspoon + 2 tsp
- 2 tsps balsamic vinegar
- ¾ teaspoon salt divided ¼ teaspoon and ½ tsp
- ¼ teaspoon ground black pepper divided ⅛th and ⅛th tsp
- ¼ cup water
- 3 tablespoon fresh tarragon
- 3 tablespoon fresh mint
- 3 tablespoon fresh basil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh lemon juice
- 2 ½ tablespoon olive oil
- 1 ½ teaspoon balsamic vinegar
- ¾ teaspoon coarse sea salt
- ¾ teaspoon anchovy paste substitute with Worcestershire sauce if you don't have anchovy past
- 3 cloves garlic peeled
- Peel shrimp and reserve the shells. Combine the shrimp with the oil and vinegar ¼ teaspoon of salt and ⅛ teaspoon black pepper.
- Marinate in fridge for about 1 hour while you prepare the rest of the meal.
- Add all salsa ingredients in a blender or food processor and pulse until finely chopped. Set aside.
- Peel shallots and reserve skins. Chop shallots finely.
- Cut kernels off the corn cobs and reserve cobs.
- In a Dutch oven melt the butter and add the shallot skins and the shrimp shells. Saute about 3 minutes then add corn cobs, broth, water, parsley, thyme, rosemary and bay leaf. Bring to a boil, reduce heat and simmer for about 20 minutes. Strain stock through a sieve into a separate pot. Discard solids.
- Heat remaining 2 tsps olive oil in a sauce pan large enough to hold the final dish. Add shallots and cook over medium heat about 3 minutes. Add the rice and cook another 2 minutes stirring. Add the wine and let it evaporate while continuing to stir.
- Add ½ cup of stock and cook, stirring for a few minutes until stock is absorbed. Continue adding stock ½ cup at a time and stir while it is being absorbed. This will take about 30 minutes. Add the corn kernels with the last stock addition. Cook about 5 minutes, then add ¼ cup of the Parmigiano Reggiano and remaining ½ teaspoon salt and ⅛ teaspoon pepper.
- Set risotto aside and keep warm while you sear the shrimp.
- Heat non-stick skillet over medium high heat. Sear shrimp quickly in one layer. This may take about 3 minutes. Do not over cook or the shrimp will become rubbery and tough. As soon as shrimp turn pink and opaque they are done.
- To serve, transfer risotto to a large bowl. Top with shrimp and remaining grated cheese. Pass the Salsa Verde on the side.