Corn and Shrimp Risotto
Risotto is a labor of love, there’s no real easy way to say that, but give it a shot and you’ll find that all of that effort is well worth it.
Today’s risotto recipe will combine plump sweet corn and tender shrimp for a taste that marries the land and the sea together beautifully. There’s no real need for an extended introduction, so let’s just jump right into it!
Makes 4-5 servings
2 pounds shell-on large shrimp
3 large ears of corn on the cob
8 cups low/no sodium veggie broth
2 large sprigs of fresh thyme
Salt and pepper
6 tbsp unsalted butter, divided
Olive oil
2 large shallots, peeled and finely chopped
3 garlic cloves, minced
2 cups risotto rice (such as arborio)
1/2 cup dry white wine
1/2 cup finely grated Parmigiano Reggiano, plus more for topping
1 tbsp Worcestershire sauce
1 tbsp grated lemon zest, plus lemon wedges for serving
Thinly sliced fresh basil, for garnish
Peel and devein your shrimp. Discard the veins, but keep the shells. Cut the kernels off your corn on the cob. Set the kernels aside, then cut the cobs in half crosswise and put them into a large saucepan along with the shrimp shells and thyme sprigs. Cover with the veggie broth, then place on the stove.
Bring the broth to a boil, then reduce to a simmer and let it go for about 15 minutes, or until the shrimp shells are opaque and the corn cobs are white. Strain the broth into another pot, discard the solids, and season with salt. Keep the broth hot over medium-low heat.
Heat 2 tbsp of butter in a wide nonstick frying pan or saucier. Working in batches if necessary, add the shrimp to the pan in an even layer, season with salt and pepper, and cook over medium-high for about 2-3 minutes per side, or until both sides begin to brown, then set aside.
(Don’t worry if the shrimp aren’t fully cooked at this stage, they’ll continue to cook when you add them to the risotto later)
Once all of the shrimp are cooked, reduce the heat to medium and add a thin layer of oil to the same pan along with the shallots and garlic. Cook for about a minute, or until the shallots start to become translucent. Add the rice and cook for another 2 minutes, or until you can start to hear the rice popping and sizzling.
Add the white wine, scrape up the bottom of the pan, and now you’re in full on risotto making mode. Cook the rice, stirring constantly and maintaining a gentle simmer, until the wine is almost fully evaporated.
Add a ladle of the broth you made, then continue cooking until almost absorbed. Continue this process of adding broth and stirring until the rice has plumped up and is no longer hard in the middle, it’ll take at least 20 minutes.
Once the rice is tender and there’s still a good deal of liquid left, return the shrimp to the pan along with the corn, cover and let the rice rest for about 5 minutes.
Finally, stir the remaining 4 tbsp of butter, the Worcestershire, lemon zest, and Parmigiano. Stir until the cheese is melted and the risotto has formed its signature creamy texture, season with salt and pepper to taste, then serve, topping with more cheese and basil, and serving with lemon wedges.
