Sweet Corn & Lemon Risotto With Garlicky Rosemary Sprig Skewered Shrimp
Many people think that Risotto is full of cream and butter and fat. Although this can be true, it is rather the starchiness of the Arborio Rice and the Italians traditional way of cooking it as it soaks up the broth and wine that slowly causes the creamy texture in a good risotto. There is some butter, and of course all that cheese, but the majority of risottos are made creamy by the technique. As the rice releases its starch, the creaminess is released.
Remember to use a nice white wine. It does not need to be expensive, but do not ever use cooking wine. Cooking wine is full of salt. Whether it is a $3.00 Trader Joes wine or a $15.00 bottle, any brand, it is up to you. Chardonnay, Pinot Grigio and Sauvignon Blanc all work very well for this recipe as any other dry, non sweet wine will. But never use cooking wine in any of your food. The flavor and quality of your dish will be reflected in the wine you choose.
Make sure you purchase shrimp large enough to be skewered. Shrimp that are labeled16-20 per pound works well, however larger shrimp will suffice also.
I have allowed one skewer each of shrimp for each plate of risotto. If you would like, you can double this part of the recipe and purchase and prepare 2 skewers of shrimp per person. In that case, double the recipe for the shrimp buying 2 lbs. of shrimp instead for 4 people.
Prep Time: 10 minutes
Active Cooking Time: 25-30 minutes
Serves 4
Ingredients for the Risotto:
3 cups Arborio Rice
4 Tbs butter, divided
1 cup diced shallot, or red onion
6 cups good chicken stock
2 ½ cups dry white wine
2 ½ cups shredded Parmesan cheese
1 Tbs fresh lemon juice
1 Tbs freshly grated lemon zest
1 ½ heaping cups of corn kernels (4 cobs, sliced off cobb or frozen corn)
½ cup shredded fresh basil (chiffonade)
2 tsp salt
fresh ground pepper
Ingredients for the Skewered Shrimp:
1 lb. 16-20 per pound size shrimp
5 Tbs olive oil
5 garlic fresh cloves, roughly chopped
2 Tbs fresh lemon juice
1 tsp, grated lemon zest
½ tsp salt
¼ tsp freshly ground pepper
4 large sprigs of Rosemary
Directions:
Remove the leaves from the bottom inch of the rosemary sprigs and place them in water to soak. This helps the sprigs stay green and not burn when you pan saute the shrimp.
Combine all of the ingredients for the shrimp and place the shrimp in the marinade for at least 30 minutes.
Place 5 shrimp on each skewer. If you have not removed the leaves this will be difficult. If you wish to use a knife to make the bottom of the skewer sharper, you can do this. This will be easier if the rosemary skewers are more mature and harder on the bottom. If they are not, you may need to make holes in the shrimp beforehand with a needle. You may also need to remove a few more leaves from your skewer up to the top to make it easier. If your shrimp break, then just stir that individual shrimp into the risotto or chop and sprinkle on top.
Heat the chicken broth in a medium saucepan. Bring to a simmer, turn off stove.
Melt 3 Tbs of the butter in the largest frying pan that you have. I used a 16 inch cast iron skillet. You are reserving the extra 1 Tbs of butter to saute the corn.
Saute the shallots or onions in the butter for 2 minutes over medium low heat until transparent.
Add the Arborio rice to the pan and saute for another minute.
Add 1 cup of the wine to the pan with the rice and shallots and stir until the wine is absorbed. If the temperature is too high, it will cook too fast, it is too low, it will take too long. Each addition of liquid should take approximately 2 minutes.
Add 1 cup of the broth to the skillet and stir until the broth is absorbed
Continue adding broth to the skillet one cup at a time until it is completely absorbed. Stop to add wine after 4 cups were added. Stir in salt.
After adding 4 cups of broth, add another cup of wine, continue to let it be absorbed.
Add your last cup of broth and then the last ½ cup of wine. This entire process should take between 15-20 minutes for the rice to absorb the broth and wine. Do not overcook the rice. It should have a firm “Al Dente” texture to it when you are finished.
Add 1 Tbs of butter to a medium sized skillet. Add the corn kernels and ½ tsp salt. Let them brown slightly. Add them into the risotto.
Stir in the shredded cheese and then add the grated lemon rind, the lemon juice and stir well. Stir in freshly ground pepper.
Heat 1 Tbs olive oil in a skillet. Place the skewers in the skillet to cook the shrimp. Pan sear each the skewers 1- 1 ½ minutes on each side until pink.
Sprinkle the basil chiffonade over the risotto.
Spoon risotto onto each serving plate. Top with 1 skewer each.