Summer Corn Risotto with Shrimp & and a cold glass of white wine or two is the PERFECT way to bring a group of friends together this summer for a gorgeous al fresco meal.
1leekwhite and light green parts only, finely chopped
1shallotsliced
1teaspoonkosher salt
¼teaspoonblack pepper
1cuparborio rice
¾cupEdna Valley Vineyard Chardonnay
6cupschicken stock
1 ½cupsraw corn kernelsfrom about 2 ears corn
1cupgrated Parmesan cheese
2tablespoonsmascarpone cheese
For the Salsa Verde
2cupsmixed herbs(basil, parsley, and cilantro)
1garlic clove
2teaspoonsred-wine vinegar
2tablespoonscapersrinsed and drained
⅓cupextra-virgin olive oil
Coarse salt and ground pepper
For the Shrimp
2tablespoonsbutter
2tablespoonsolive oil
5garlic clovesfinely chopped
½cupEdna Valley Vineyard Chardonnay
Kosher salt and freshly ground black pepper
¼teaspoonred pepper flakesmore as needed
1poundlarge shrimpcleaned, de-veined and shelled
2tablespoonschopped parsley
1lemonjuiced, 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 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 risotto. Toss to combine. Serve with additional lemon wedges