Rice

Shrimp & Corn Risotto

I learned to make risotto years ago from Chef Mario Batali

The real Molto Mario wasn’t actually in my kitchen (that would have been too cool!) but from a great cookbook of his

Risotto seems like a time intensive, difficult dish, and while it does take more time to cook than regular rice, it’s pretty simple to make

Because we don’t like to leave well enough alone, I decided to expand on his great risotto recipe and add in some fresh shrimp, leeks and corn

This is rich & filling enough to serve alone as a main dish or a smaller portion as a creamy delicious side

You’ll need 2 cups of short grain rice, such as arborio.  Arborio absorbs liquid and releases starch which gives it that creamy texture that a good risotto is known for

You’ll also need 8 cups of warmed stock and one large chopped onion

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Heat a few swirls of olive oil a large pan over medium heat and add in the chopped onion

Saute for about 5 minutes until the onion softens but does not brown

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Add in the 2 cups of arborio rice and toast for 4 minutes

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Pour in one cup of dry white wine and stir to combine.  It should take about 5 minutes for the liquid to absorb

Add the warmed stock in, one cup at a time until it is absorbed.  It takes about 4-5 minutes per cup.  It’s important to use warmed stock so you don’t reduce the heat of the rice in the pan and slow the cooking process

You’ll need to slowly stir occasionally.  I like to use a wooden spatula that has a somewhat tapered edge so I’m not mashing the rice

This process repeats… pour, stir, absorb, pour, stir, absorb….

Let’s assemble the rest of the ingredients

You’ll need the white of one leek, sliced & 1 tablespoon of fresh parsley, chopped

I’ve used 1 cup of frozen corn, defrosted.  If it’s in season, fresh corn would be wonderful. Shell and clean 1 pound of shrimp & cut each one in half

When there are 2 cups of broth remaining, add in the sliced leek, one cup of broth and stir

Once the stock is absorbed, add in the corn and final cup of broth.  Stir and cook for about 2 minutes

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Drop in 2 tablespoons of butter & add in the shrimp.  Only 2 minutes more and the last of the stock should be absorbed and the shrimp should be pink

Sprinkle in the chopped parsley and your Shrimp & Corn Risotto is ready for its debut!

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We served this as a side to Broiled Cod but as I mentioned, this risotto is hearty enough to stand up as a main dish

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Enjoy!

Simply Sundays! ~ Shrimp & Corn Risotto

  • Servings: 4-6 as a main, 6-8 as a side
  • Difficulty: Medium
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Ingredients

2 cups arborio rice

8 cups warmed broth

1 large onion, chopped

olive oil

1 cup dry white wine

The white of one leek, sliced

1 tablespoon of fresh parsley, chopped

1 cup of corn

1 pound of shrimp, shelled, cleaned & cut each one in half

Directions

Chop one large onion and heat olive oil in a large pan over medium heat

Saute for about 5 minutes until the onion softens but does not brown

Add in the 2 cups of arborio rice and toast for about 4 minutes

Pour in one cup of dry white wine and stir to combine.  It should take about 5 minutes for the liquid to absorb

Add the warmed stock in, one cup at a time until it is absorbed.  It takes about 4-5 minutes per cup.  It’s important to use warmed stock so you don’t reduce the heat of the rice in the pan and slow the cooking process

Stir occasionally and continue to repeat the process each time the cup of liquid is absorbed

Slice the white of one leek & chop 1 tablespoon of fresh parsley; defrost 1 cup of frozen corn if using frozen; shell and clean 1 pound of shrimp & cut each one in half

When there are 2 cups of broth remaining, add in the sliced leek, one cup of broth and stir

Once the stock is absorbed, add in the corn and final cup of broth.  Stir and cook for about 2 minutes

Drop in 2 tablespoons of butter & add in the shrimp.  Cook for 2 minutes more or until the last of the stock is absorbed and the shrimp is pink and cooked through

Sprinkle with chopped parsley & serve

 

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