This is a stunning dish that takes advantage of corn and tomato season. It has delicious sweet corn in a luscious risotto topped with ripe burst tomatoes and shrimp.
Ingredients
- 1 pound shrimp, peeled, deveined, and tails removed
- 1 pint cherry tomatoes
- 1 1/2 cup arborio rice
- Kernels from 3 ears of corn
- 1 shallot, minced
- 2 cloves garlic, mined
- 4 tablespoons butter
- 2 tablespoons Jalapeno Olive Oil
- 3 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Lakeshore Seasoning
- 1/2 cup white wine
- 4 cups chicken stock
- 1/2 cup grated parmesan cheese
- 1/2 lemon, juiced
- 1/2 cup parsley, chopped
Instructions
- Heat 2 tablespoons of butter in a large pan over medium heat. Add the shallot and garlic and saute for 3 minutes. Add the rice, corn, 1 teaspoon salt, pepper and red pepper flakes and saute for 2 minutes. Add the wine and cook for 2 minutes until it is mostly absorbed.
- Add 1/2 cup of stock, stir and simmer until mostly absorbed. Continue adding stock and stirring 1/2 cup at a time until the rice is just tender, about 30 minutes.
- While the risotto is cooking, heat the oven to 425 degrees. Add the tomatoes to a small sheet pan and toss with the jalapeno olive oil and 1 teaspoon salt. Transfer to the oven and roast for 10 minutes.
- Meanwhile, season the shrimp with the lemon herb seasoning and 1 teaspoon salt. After the tomatoes have roasted for 10 minutes, add the shrimp and cook for about 5 minutes until the shrimp are just cooked through.
- Once the risotto is just tender, stir in the remaining 2 tablespoons of butter, parmesan cheese, and lemon juice.
- Place the risotto in a bowl and top with the tomatoes, shrimp and parsley.
Takes 40 minutes
Serves 4
