Johnny Schmitt, Booneville Hotel. Cooking Light 2004
Fresh Corn Risotto with Seared Shrimp and Salsa Verde
Serving Size : 6
1/4 cup water
3 tablespoons arugula — trimmed and chopped
3 tablespoons fresh mint
3 tablespoons fresh parsley — chopped
2 tablespoons fresh basil — chopped
1 tablespoon grated lemon peel
1 tablespoon fresh thyme — chopped
2 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt
3/4 teaspoon anchovy paste
3 cloves garlic — peeled
24 large shrimp — (about 1 1/4 pounds)
1 tablespoon extra virgin olive oil — divided
2 teaspoons balsamic vinegar
3/4 teaspoon salt — divided
1/4 teaspoon freshly ground black pepper — divided
3 ears of corn
1 tablespoon butter
4 cups fat-free chicken broth
2 1/4 cups water
3 flat leaf parsley — sprigs
3 thyme — sprigs
1 bay leaf
1 rosemary sprig
1 1/2 cups Arborio rice
1/2 cup grated Parmesan cheese — (2 ounces), divided
To prepare salsa, combine first 12 ingredients in a food processor; pulse until finely chopped, scarping sides.
To prepare risotto, peel shrimp, reserving shells. Combine shrimp, 1 teaspoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing to coat. Cover and marinate in refrigerator 1 hour.
Peel and finely chop shallots, reserving skins; set shallots aside. Cut kernels from ears of corn, reserving cobs; set kernels aside. Melt butter in a Dutch oven over medium-high heat; add shrimp shells and shallot skins. Saut� 3 minutes; add corn cobs, broth and nest 5 ingredients. Bring to a boil. Reduce heat, and simmer 15 minutes. Strain through a fine sieve into a large bowl; discard solids. Return stock to pan; keep warm.
Combine 2 teaspoons oil and chopped shallots in a large saucepan over medium heat; cook 3 minutes, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1/2 cup reserved stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 3 cups stock, 1/2 cup at a time, stirring constantly until each portion is absorbed before add nest (15 minutes total). Stir in reserved corn kernels and 1/4 cup cheese; cook 2 minutes, stirring constantly. Stir in remaining stock; cook 5 minutes or until rice is done. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Keep warm.
Heat a large non-stick skillet over medium-high heat; add shrimp. Cook 3 minutes on each side or until done. Spoon 1 cup risotto into each of 6 bowls, and top with 4 shrimp. Drizzles each serving with 1 tablespoon salsa; sprinkle with about 2 teaspoons cheese.