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5 from 3 votes

Summer Corn Risotto with Shrimp

Author: Gaby

Ingredients

For the Risotto

  • 2 tablespoons unsalted butter
  • 1 leek white and light green parts only, finely chopped
  • 1 shallot sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup arborio rice
  • ¾ cup Edna Valley Vineyard Chardonnay
  • 6 cups chicken stock
  • 1 ½ cups raw corn kernels from about 2 ears corn
  • 1 cup grated Parmesan cheese
  • 2 tablespoons mascarpone cheese

For the Salsa Verde

  • 2 cups mixed herbs (basil, parsley, and cilantro)
  • 1 garlic clove
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons capers rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper

For the Shrimp

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 garlic cloves finely chopped
  • ½ cup Edna Valley Vineyard Chardonnay
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon red pepper flakes more as needed
  • 1 pound large shrimp cleaned, de-veined and shelled
  • 2 tablespoons chopped parsley
  • 1 lemon juiced, plus more as needed

Instructions

For the Salsa Verde:

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

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. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
  • Add a ½ cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding cups of stock whenever rice mixture looks dry and stirring continuously. 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.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes. Uncover risotto, stir and season to taste with salt and pepper. Immediately before serving, stir in the mascarpone cheese. Top with grilled shrimp and a spoonful of salsa verde.

For the Shrimp

  • In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine, a pinch of salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine cook down for about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 3 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and add cooked pasta. Toss to combine. Serve with additional lemon wedges