Grilled Corn and Bay Shrimp Risotto

By caligma

Ingredients

• 3 Medium ears fresh corn, husked
• 3 Tbsp Olive Oil
• 2 Quarts reduced sodium Chicken Broth
• 1/2 cups shallots, minced
• 1 1/2 cups chardonnay
• 3/4 # cooked bay shrimp rinsed and drained
• 2 Tablespooons butter
• 2 Tablespoons chopped tarragon
• 1 tablespoon coarsley shredded lemon zest
• 2 Tablespoons lemon juice
• 1 teaspoon freshly ground black pepper and salt to taste.

Details

Servings 1

Preparation

Step 1

Prepare grill. rub corn with 1 tablespoon olive oil. Grill corn turning occasionally.
Close lid if using gas grill, grill about 8 to 10 minutes.
remove and cool.

Bring broth to a boil .
Add remaining 2 Tablespoons olive oil in a saucepan over medium heat and add shallots, cooking until translucent..about 3 minutes.Add rice to shallots, and cook stirring often until rice is translucent around the edges.about 3 minutes. Add wine and cook stirring often, until almost all wine is absorbed..
Start adding the broth 1 ladleful at a time, continue cooking and adding broth until rice is barely tender, and mixture is thick and creamy, about 25 minutes.

Stir in corn, shrimp, butter, tarragon, lemon zest, lemon juice,salt and pepper. Cook stirring often, until heated through, about 3 minutes. Add more broth if risotto gets too dry,
garnish with chopped parsley and parm cheese. Serve hot.