Fresh corn turns this creamy risotto into a summer treat. The flavors are boosted by the addition of corn and shrimp stocks, both very simple to make from the cobs and shells, respectively. Crab or lobster are excellent substitutes for the shrimp, and although the recipe calls for fresh tarragon, basil or dill can be used if you prefer.
3 ears fresh corn, husks and silks removed
10 to 12 ounces #21-26 shell-on raw shrimp
1 bay leaf
12 whole black peppercorns
1 clove garlic
3 tablespoons olive oil
1 cup diced yellow onion (1/4-inch dice)
1 tablespoon fresh minced garlic
2 cups chicken stock
1 cup Arborio or Carnaroli rice
1/2 cup white wine
1/4 cup fresh chopped tarragon leaves
2 tablespoons butter
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Remove the corn kernels from the cobs with a sharp knife. Place the cobs in a pot with 4 cups of water and place over medium-high heat. Cook the cobs until the liquid has reduced to 2 cups. Discard the cobs and set the stock aside.
Peel and de-vein the shrimp, reserving shells. Refrigerate the shrimp.
Place the shrimp shells in a small pot and add 2 cups of cold water, the bay leaf, peppercorns, and the garlic clove. Bring to a boil over high heat, then lower the heat and simmer until the liquid is reduced to one cup. Strain into a clean bowl, and discard the shells and solids. Set the shrimp stock aside.
Place a large skillet, preferably nonstick, over medium heat. When hot, add the olive oil. Add the onions and cook, stirring frequently, until they have softened and turned translucent, 6 to 10 minutes. Add the garlic and cook for 2 minutes, stirring frequently. Add the rice and stir to the coat the kernels. Cook until the rice is hot to the touch, about 2 minutes. Add the wine to the pan, and cook, stirring occasionally, until the wine has been nearly absorbed. Add the shrimp stock to the skillet, and cook, stirring occasionally, until the liquid has been absorbed. Add the corn stock and continue cooking in the same manner.
Meanwhile, bring the chicken stock to a simmer in a separate pan. Add 1 cup of the hot stock to the risotto, and cook until it's been absorbed. Taste the rice at this point to see if it is tender. If not, continue adding chicken stock in 1/2 cup increments until the risotto is creamy and al dente. When it's cooked to your liking, stir in the shrimp and cook until they are just cooked through, 2 to 4 minutes. Stir in the tarragon, butter, and cheese, and cook another minute or two. Season to taste with salt and pepper.
To serve, divide among 4 warm shallow bowls.
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