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Shrimp and Corn Risotto with Saffron

A delightfully golden hued creamy risotto featuring briney shrimp with sweet corn
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and Corn Stock
  • shells from 1/2 lb (250g) shrimp - - deveined shrimp reserved for risotto
  • 1 corn cob cut into 3 pieces - - kernels cut from the cob reserved for the risotto
  • 1/4 cup onion - - roughly chopped
  • 1 bay leaf
  • salt - - see note below
  • chicken stock - - see note below
Risotto
  • 1/2 lb (250g) shrimp - - peeled and deveined, shells reserved for stock
  • 1/2 Tsp sea salt
  • 5 TBS (75ml) extra virgin olive oil - - divided
  • 1 cup corn kernels - - cut from an ear of corn, cob reserved for stock
  • 1 cup onion - - finely diced
  • 2 Tsp garlic - - minced
  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 1/2 cup (120ml) dry white wine or dry vermouth
  • 1/4 Tsp saffron threads or 1 Tsp turmeric - - optional
  • 1 oz (25g) grated Parmesan cheese - - about a cup of cheese
  • 2 TBS (30g) unsalted butter - - cut into 4 pieces

Equipment

  • medium bowl to marinate the shrimp
  • medium pot (2-3qt (2-3L) for the simmering stock
  • medium large pot (about 4-6qt (4-6 L)) to cook the risotto
  • 10" (26cm) non-stick skillet to sauté the corn kernels and cook the shrimp
  • large wooden spoon or rubber spatula to stir the risotto

Method
 

For the Stock
  1. Cut the corn cob into 3 pieces. Place the pieces, the shrimp shells, onion and bay leaf in a medium pot. Add enough water to cover the cob and shells. Bring to a boil over high heat then reduce the heat and simmer for 15-20 minutes.
  2. After simmering for 15-20 minutes, strain the stock into a large liquid measuring jug and discard the solids. Add enough chicken stock to make 5 cups (1.2 L). Taste the stock and add salt as needed. See note below.
For the Risotto
  1. While the stock simmers, place the shrimp in a medium bowl and toss with 1/2 Tsp of salt. Pour in 1 TBS (15ml) of the olive oil. Stir to mix and refrigerate until ready to use. See note below.
  2. Over medium high heat add 1 TBS (15ml) olive oil to a 10" (26cm) nonstick skillet and heat until the oil is shimmering. Add the corn kernels and sauté until the corn begins to get golden brown in spots, about 2 minutes The corn may pop and splatter a bit so watch for that. Transfer the corn to a plate and set aside.
    Do not clean the skillet; you will use it to sauté the shrimp later on.
  3. Pour the seasoned stock into a small pot and bring to a simmer. Adjust the heat to low so the stock is just barely simmering.
  4. Gather the remaining olive oil, onion, garlic, rice, white wine and optional saffron or turmeric.
  5. In a 4-6qt (4-6L) pot heat the remaining 3 TBS (45ml) of olive oil over medium heat until it begins to shimmer. Add the onions and sauté for 3-4 minutes until they are softened and translucent. Try not to get any color on the onions.
  6. Add the garlic and sauté for 30-60 seconds more.
  7. Next, add the rice and stir continuously for 1-2 minutes. It will begin to feel heavy like wet sand and it will click against the side of the pot.
  8. When you see the edges of the rice turn translucent, add the wine (and optional saffron or turmeric.) Stir the rice until the wine is almost completely evaporated, about 30-60 seconds.
  9. Begin adding the stock: Add about a cup (240ml) of the hot stock and stir the rice gently and continuously until the stock is almost completely absorbed by the rice and the pot is nearly dry. When you add the stock to the rice it should boil gently, not violently. Adjust the heat accordingly.
  10. Add the reserved corn to the pot along with 1/2 cup (120ml) of the stock. Continue adding the stock by half cupfuls, stirring continuously after each addition until the pot is almost dry before adding the next ladle.
  11. It should take about 18-20 minutes from when you first add the stock to completely cook the rice. At the 15 minute mark taste a grain of rice. It will be underdone but it will give you a clue as to how much more time and stock it needs.
  12. After the last addition of stock, stir it in then cover the pot and shut off the fire.
Adding the Shrimp
  1. Heat the skillet you used for the corn over medium high heat. Add the shrimp and sauté for 2-3 minutes, tossing the shrimp to cook on both sides. When the shrimp curl up and begin to turn pink, transfer them to the risotto and stir them in. Cover the pot and let it sit for 5 minutes The shrimp will finish cooking in the hot rice.
  2. Finally, stir in the butter and parmesan cheese before serving in warmed bowls.

Notes

As I mentioned in the head notes above, how much salt and chicken stock you will need to make up 5 cups (1.2L) of broth will depend on how much shrimp and corn broth you end up with and the chicken stock you use to supplement it. If you are using a home made chicken stock you may need to add up to 1.5 Tsp of salt. If you are using a low sodium store bought chicken stock you may need to add up to 1 Tsp of extra salt and if your store bought stock is very salty you may not need any extra. The only way to know is to taste it and make a judgement. The stock is going to season the rice so it needs to be adequately seasoned itself. You should anticipate needing about 2-2.5 cups (0.5-0.6L) of chicken stock to make up the amount needed. It may be less than that but it is unlikely to be more.
Make Ahead Options:
You can prep your mise-en-place and roll right into making the risotto in one go. Or you can build in a little flexibility by preparing the components an hour or two in advance:
- Peel, devein and marinate the shrimp. (Be sure to salt the shrimp before adding the oil. Salt does not dissolve in oil and you want to make sure the shrimp are seasoned.)
- Make the shrimp/corn stock
- Sauté the corn
- Prepare and have ready to hand all the other ingredients.
- If you can, it helps to line up your ingredients in the order you are going to use them. This will make for a more relaxed and stress free experience.
Collectively this is called Mise-en-place which, if you don’t know, loosely translates to, ‘everything in its place’.

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