Ingredients
- 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
Directions
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.
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By pxrising
Plymouth, MI
on July 25, 2011
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LOVED IT! A perfect little risotto. Be careful...it's very tempting to stuff yourself. I used chicken broth, and substituted chives for the green onions, but otherwise followed the recipe. Emeril never fails to please on flavor. There's just enough time to prep the risotto ingredients while the corn broth is simmering its 30 minutes. Then it comes together like any other risotto. I cut the shrimp in bitesize pieces so added them for just a couple minutes at the end.
By Magpie63
Decatur, GA
on May 22, 2011
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Made this tonight exactly per the directions, and it was delicious! Very well-balanced flavors, mild but very flavorful. Comfort food at its best. I'd definitely suggest serving it with a simple salad with fresh vinaigrette (I love Ina Garten's basic vinaigrette recipe. Helps to have everything prepped in advance so you can focus on stirring! This makes a HUGE pot of yummy risotto.
By selawela
Saugus, CA
on October 15, 2010
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Excellent recipe! Will definitely make this again, especially for a dinner party. Relatively easy to make. Definitely prep everything ahead of time to make things a whole lot easier. Only thing I would do differently is add some red pepper flakes to give it a little extra kick! I did not use fresh corn on the cob, so I used a can of corn and used the liquid in the can with more water to cook the risotto. Hmmm...I wonder if a can of cream corn would have been fine, too? Again, EXCELLENT recipe! Wonderful flavors!
Read all 18 reviews