Summer Corn Risotto with Shrimp

Why I Love This Recipe

Some people are intimidated by risotto - but guess what - it’s totally not that hard. It just requires a tiny bit of attention, some cheese, and some really delicious wine (to cook with and to enjoy with the meal!) And if you need more convincing, my Cacio e Pepe Risotto is another one that proves risotto is way easier than people think. Okay, are you ready to dive headfirst? We have 3 parts of this dish - none of which should scare you! First – let’s talk risotto!

Risotto is just a special kind of rice (you can find it at just about every grocery store ever) that you cook slowly with small additions of liquid every few minutes. First, the liquid comes in the form of wine, and then you can use chicken stock or vegetable stock! Or you could even use water! Easy right? Just cook it until it’s tender, and then you get to mix in whatever you want. In this case it’s corn, cut fresh off the cob, but you could also do sautéed greens, roasted mushrooms, charred peas… the sky’s the limit!

We could stop there, but why?? More is more! Salsa Verde comes next, and it’s basically a spin on a pesto that just gets dolloped on top of the risotto and gives it a pop of color and a burst of fresh herbs when you get the perfect bite!

And last but certainly not least is some sautéed shrimp. It’s cooked in a butter and olive oil mixture to get the best of both worlds, seasoned with tons of garlic, cooked with a touch of white wine, and then finished with some fresh lemon juice and parsley. Ugh, I’m OBSESSED.

Put everything together and throw it in a bowl with a glass of wine and call it a dinner party!!

Substitutions & Swaps

🍷 White Wine

• Sauvignon Blanc - A crisp, dry Sauvignon Blanc works well in both the risotto and shrimp.
• Pinot Grigio - Another dry white wine that keeps the flavor light and lets the sweet corn and shrimp shine.
• Chicken Stock - If you prefer to skip the wine, use additional chicken stock instead.

🍚 Arborio Rice

• Carnaroli Rice - Another classic risotto rice that works beautifully here and produces a creamy texture.
• Vialone Nano Rice - A shorter-grain Italian rice that can also be used for risotto.

🥛 Mascarpone

• Crème Fraîche - Adds a similar creamy finish with a little more tang.
• Full-Fat Cream Cheese - Can work in place of mascarpone, although the finished flavor will be slightly tangier.

🍤 Shrimp

• Sea Scallops - A good seafood alternative that pairs well with the garlic, white wine, lemon, and salsa verde.

🌽 Fresh Corn

• Frozen Corn - Use thawed frozen corn when fresh summer corn isn't available.

Ingredients

How to Make Summer Corn Risotto with Shrimp

Step 1: For the Salsa Verde:

In a food processor, combine the herbs, garlic, vinegar, and capers. Pulse until coarsely chopped, about 20 seconds. Transfer to a small bowl and stir in the olive oil. Season with salt and pepper.

Step 2: For the Risotto:

Melt 1 tablespoon butter in a wide sauté pan over medium-low heat. Add leek and shallot and cook, stirring occasionally, until softened but not browned, about 6 minutes.

Step 3: Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Step 4: Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.

Step 5: Add a ½ cup of stock to the rice mixture and cook, stirring constantly, until the rice has absorbed all of the stock. Continue cooking, adding ½ cup of stock at a time whenever the rice mixture looks dry and stirring continuously.

Step 6: When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.

Step 7: Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes. 

Step 8: Uncover risotto, stir and season to taste with salt and pepper. Immediately before serving, stir in the mascarpone cheese.

Step 9: For the Shrimp:

In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute. 

Step 10: Add wine, a pinch of salt, red pepper flakes, and plenty of black pepper, and bring to a simmer. Let the wine cook down for about 2 minutes.

Step 11: Add shrimp and sauté until they just turn pink, 3 to 4 minutes depending on their size. Stir in the parsley and lemon juice.

Step 12: Top risotto with shrimp and a spoonful of salsa verde.

🌽🍤🍷 Tips & Tricks for the Best Summer Corn Risotto with Shrimp

This is the summer dinner party dish that looks impressive but is honestly way more approachable than people think.

• Add the stock gradually. Start with ½ cup and let the rice absorb it before adding more. Continue adding stock as the risotto looks dry, stirring as you go.
• Don't rush the risotto. Give the rice time to slowly absorb the wine and stock until it's creamy and tender.
• Add the corn halfway through cooking. This gives the fresh corn time to become tender while keeping its sweet summer flavor and texture.
• Finish the risotto off the heat. Stir in the Parmesan and remaining butter once the risotto comes off the stove, then cover it and let it stand for 5 minutes.
• Save the mascarpone for the very end. Stir it in immediately before serving for the creamiest finish.
• Watch the shrimp closely. They only need about 3 to 4 minutes to cook, depending on their size. Pull them from the heat as soon as they're pink and opaque so they stay tender.
• Make the salsa verde first. It can hang out while you make the risotto and shrimp, which also makes the final assembly much easier.
• Serve everything right away. Risotto is at its best straight from the stove while it's still loose and creamy. Top it with the shrimp and a generous spoonful of salsa verde and dig in.

Summer Corn Risotto with Shrimp FAQs

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