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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
5-7 cups shrimp stock |
3 tbsp olive oil |
1 medium onion |
2 cups arborio rice |
3/4 cup dry white wine |
1-11/2 lbs medium shrimp (31-40 count), peeled and deveined |
2 cups fresh corn (4 ears) |
zest of 1 lemon |
1/2-1 cup grated parmesan |
2 tbsp unsalted butter |
salt and pepper |
11/2 cups chopped tomatoes |
Directions:
1. Heat shrimp stock and keep hot. Do not boil.
2. In a Dutch oven, sweat onion in olive oil until soft and translucent – about 5 minutes. Season onions with about 1/2 tsp salt.
3. 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.
4. Add wine all at once and continue to cook on medium heat, stirring constantly until almost all of the wine is absorbed.
5. 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.
6. 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.
7. Remove risotto from heat and add in the lemon zest, Parmesan, and butter. Taste for final seasoning. Garnish with chopped tomatoes and serve immediately.
8. Shrimp Stock:
9. Combine: 1 sliced medium onion, 1 chopped stalk of celery, 1/2 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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