Shrimp and Corn Risotto

This Shrimp and Corn Risotto recipe offers a delightful combination of juicy shrimp and sweet corn mixed into a creamy rice base. The gradual cooking process enhances the melding of these flavors, resulting in a fulfilling dish suitable for any dinner setting. It is particularly delightful during chilly evenings or when a fulfilling meal is desired.

Ingredients

• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups chicken or vegetable broth
• 1/2 cup parmesan cheese, grated
• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp olive oil

Instructions

1. Warm the broth in a saucepan over low heat and keep it at a simmer. This will be used to cook the rice.
2. Melt butter with the olive oil in a large skillet over medium heat.
3. Saute the finely chopped onion and minced garlic until they become translucent.
4. Stir in the arborio rice and cook for a couple of minutes until it starts to get a golden tint.
5. Pour in white wine and mix vigorously until the wine has almost evaporated.
6. Slowly add the simmering broth to the rice, one cup at a time, allowing the rice to absorb the broth completely before adding more. Continually stir while adding.
7. When the rice is nearly done, which usually takes about 18-20 minutes, incorporate the shrimp and corn kernels into the skillet.
8. Cook until the shrimp turns opaque and pink, and the risotto becomes creamy and smooth.
9. Mix in the grated Parmesan cheese and adjust the seasoning as necessary with salt.
10. Remove from heat and allow it to rest for several minutes before serving to let the flavors blend.
11. Serve the risotto warm.

Keywords: Dinner, Creamy, Seafood, Risotto, Corn

Spice Rack: Salt, Pepper, Garlic Powder

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