Corn Risotto with Roasted Shrimp

By Cathie davidson

Rachel Ray

Ingredients

• 6 Cups Chicken Stock
• 20 large shrimp - peeled, deveined, tail on
• 4 TBL Olive Oil
• 6 Cloves garlic- 4 crushed, 2 finely chopped
• Salt & Pepper
• 1 Lemon - halved
• 2 ears corn
• 1 onion finely chopped
• 1 1/2 cups Arborio rice
• 2 TBL Fresh Thyme leaves
• 1 fresh bay leaf
• 1/2 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano
• 2 TBL butter
• Finely chopped herbs such as Chives, Parsley, and/or dill, for serving

Preparation

Step 1

Preheat the oven to 425
-In a saucepan, heat the stock over medium heat; cover and keep warm.
-Arrange the shrimp on a baking sheet. Toss with 2 TBL. Olive Oil and the crushed garlic; season with salt and pepper. Arrange the lemon, cut sides down, on the baking sheet.
-Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they will fall into the big bowl). Using the back of your knife, scrape to get the milky juice from the cob. Repeat with other ear of corn.
-Heat a round-bottom pan or large skillet over medium high heat. Add the remaining 2 TBL. oil, two turns around the pan; add the onion and chopped garlic and cook, stirring often, until softened, about 3 minutes. Add the rice, thyme and bay leaf; stir 1 minute. Add the wine; stir until evaporated, 1 to 2 minutes.. Season the rice. Add the stock a few ladles at a time, stirring with each addition. (From the time you begin adding the stock, the risotto will take exactly 18 minutes.) When the risotto is a littl more than halfway done, put the shrimp in the oven; roast until opaque in the center, 7 to 8 minutes. When 5 to 6 minutes remain in the cooking time for risotto, stir in corn and its juices. When the risotto is done, remove the bay leaf, stir in the cheese and butter; season.
-Douse the shrimp with roasted lemon. Top Risotto with shrimp and herbs.