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Friday, June 21, 2013

Corn Risotto with Grilled Shrimp and Salsa Verde

It's almost corn season!! Favorite time of the year for the Martocci's. And although there's no better way to eat corn than off the cob, this is pretty darn yummy. Even better? Stock pile your corn throughout the summer by buying at least 2 extra ears every time you get it. Freeze serving sizes in ziplocks and love it throughout the cold months...we grew up always having 'summer corn' at Thanksgiving - thanks Mom!

Salsa:
1/4 cup water
3 tbsp chopped arugula (for a little bite), spinach, or kale - whatever you've got
3 tbsp chopped mint (keep the rest for mojitos!)
3 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp lemon zest
1 tbsp fresh chopped fresh thyme
2-3 tbsp olive oil
1 1/2 tsp balsamic vinegar
Pinch or two of salt
3/4 tsp anchovy paste (don't skip it)
3 cloves garlic

Risotto:
12 large shrimp
2 tbsp olive oil
2 tsp balsamic vinegar
Pinch of salt and pepper
1-2 shallots
Corn from 2 ears
1 tbsp butter
3 cups chicken broth
1-2 sprigs of fresh thyme
1 bay leaf
1 sprig of rosemary
3/4 cups arborio rice
1/4 grated Parmesan

1. To prepare salsa, put all ingredients in a food processor and pulse until finely chopped.

2. Marinate peeled shrimp with 1 tbsp oil, vinegar, and pinch of salt and pepper. Combine and refrigerate for 1 hr.

3. Melt butter and add stock, thyme, bay leaf and rosemary in a medium sized saucepan on medium heat. Keep at medium heat on stove.

4. Place the shrimp on skewers and fire up the grill. Grill the shrimp until opaque and just done - they'll cook a bit more in the risotto. Set aside.

5. In a large saute pan, add 1 tbsp oil and shallot and cook for a few minutes. Add the rice and stir constantly for a couple of minutes. Add 1/2 cup or ladle of stock to the rice and cook until liquid is almost absorbed, stirring constantly (don't add the bay leaf or sprigs). Keep adding a ladle of stock and letting it cook down, repeating  the process until the broth is used and rice is tender. Stir in the corn and Parmesan.

6. Add the shrimp and stir a couple of minutes more. Serve and drizzle with the salsa.

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