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5 from 11 votes

Summer Corn Risotto with Shrimp

Creamy corn risotto finished with Parmesan and mascarpone, topped with garlicky white wine shrimp and a bright, fresh herb salsa verde.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Author: Gaby Dalkin

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
  • 3 cups chicken stock plus more as needed
  • 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
  • ⅓ 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, vinegar, and capers. Pulse until coarsely chopped, for 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 the 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 the rice has absorbed all of the stock. Continue cooking, adding ½ cups of stock whenever the 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, the corn is tender, and the rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and the remaining tablespoon of butter. Cover and let stand for 5 minutes. Uncover the 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 the wine cook down for about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 3 to 4 minutes depending on their size. Stir in the parsley and lemon juice.

Notes

  • 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.

Nutrition (estimated)

Calories: 988kcal | Carbohydrates: 80g | Protein: 40g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 2367mg | Potassium: 1052mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4154IU | Vitamin C: 66mg | Calcium: 392mg | Iron: 7mg