Sweet Corn and Shrimp Risotto

Preparation time : Under 30mn.

Cooking Time : Under 1hour.

Serves : 4-6 people.

Ingredients

• 4 ears corn
• 1/3 cup heavy cream
• About 10 cups low-sodium vegetable broth
• 1 1/2 pounds large shrimp, peeled and deveined
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil, divided
• 2 large shallots, minced
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup chopped chives

Preparation

1. Cut kernels off ears of corn and transfer to a small bowl. Measure 1 cup corn kernels and transfer to a blender. Add cream to blender and puree until smooth. Set aside cream corn mixture and remaining whole corn kernels.
2. Place broth in a large saucepan and bring to a simmer over medium-low heat. Pat shrimp dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon oil in a Soup Pot set over medium heat. Sear shrimp until fully cooked, about 3–5 minutes. Transfer to a plate and cover with foil to keep warm.
3. Add remaining 1 tablespoon of oil and shallots to the pot, and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until rice is lightly toasted, about 3–5 minutes. Add the wine and cook, stirring constantly, until liquid is fully absorbed. Add 2 cups of broth and continue stirring until broth is fully absorbed. Continue adding 2 cups of broth at a time, stirring often, ensuring that liquid is fully absorbed before adding more. Cook until rice is al dente and creamy, about 15–20 minutes.
4. Add reserved cream corn mixture, whole corn kernels, parmesan cheese and butter and stir to combine. Add additional broth if needed to reach desired consistency. Season to taste with salt and pepper. Stir in the shrimp and heat just until warm, about 1 minute. Garnish with chives.