- 2 ears sweet summer corn, kernels removed and cream pressed from the cobs
- 6 cups water
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 cup finely chopped sweet onion
- 1/2 cup finely chopped green bell pepper, seeded
- 2 teaspoons minced garlic
- 2 sprigs fresh thyme
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 1 pound shrimp, peeled and deveined
- 1/2 cup finely chopped tomato
- 1/4 cup finely chopped green onions, green tops only
- 1 cup grated Parmigiano-Reggiano
- 1/3 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons fresh basil chiffonade
With a sharp knife remove the kernels from the corn cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels. Cover the cobs with water and bring to a boil and let simmer for at least 30 minutes. Keep water warm.
In a large saucepan, heat the olive oil and butter over medium-high heat. Add the onion, bell pepper, thyme and corn kernels and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the arborio (without rinsing) and cook, stirring constantly, until it becomes opaque, about 2 to 3 minutes. Add the wine and cook, stirring constantly, until the rice has completely absorbed all the liquid.
Begin adding your corn stock in 1/2 cup increments, stirring constantly and letting the rice completely absorb the liquid between additions. After 15 minutes add the shrimp, tomatoes and green onions. Cook about another 5 minutes, until rice is al dente. (You should use about 5 cups of corn water.) Add 1/2 cup of the Parmesan, heavy cream basil and stir well to mix. Season, to taste, with salt and freshly ground black pepper. Serve with remaining Parmesan at table.
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Rachael Ray