Recipes and Cooking Summer Risotto with Corn Butter and Shrimp 4.0 (4) 4 Reviews Give your homemade risotto recipe a summer makeover with the addition of fresh corn and cherry tomatoes. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 ears corn, husks and silks removed 1 ½ pound large shell-on shrimp (21- to 25-count) 1 large lemon ¼ cup olive oil ⅓ cup chopped fresh tarragon and/or flat-leaf parsley 2 green onions, chopped 5 garlic cloves, minced 1 teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 5 teaspoon olive oil 4 cup vegetable broth 1 cup finely chopped onion 1 ½ cup Arborio or Carnaroli rice ¾ cup dry white wine 2 bay leaves 2 cup cherry, grape, and/or mini heirloom tomatoes, halved 1 cup grated Parmesan cheese (optional) Directions For corn butter: Cut corn kernels off cobs; reserve 1 cup kernels. Place remaining corn in a food processor. Use the back of a knife to scrape the milky juices from the cobs into the food processor; reserve cobs. Process corn until smooth. Press through a fine-mesh sieve into a saucepan; discard solids. Cook corn juices over medium about 5 minutes or until thickened. Transfer to a bowl. Cover; chill until ready to use. (Corn butter can be made several days ahead and refrigerated.) For shrimp: Remove and reserve shells for stock. Devein shrimp and rinse under cold water. Remove zest and squeeze juice from lemon. In a large bowl combine shrimp, lemon zest and juice, 1/4 cup olive oil, 1/4 cup of the tarragon, the green onions, garlic, 1 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Toss to coat. Cover and chill at least 30 minutes or up to 2 hours. Meanwhile, for stock*: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high. Add shrimp shells; cook 3 minutes or until pink, stirring occasionally. Add reserved corn cobs, the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. Bring to boiling over medium-high; reduce heat to medium-low. Simmer, uncovered, 30 minutes. Strain solids and measure the stock. You should have 4 1/2 cups; if not, add water or purchased broth. Return stock to pot. Warm over low. (Stock can be made several days ahead and refrigerated. Bring to a simmer before using.) For risotto: In a Dutch oven heat 1 tablespoon olive oil over medium-high. Add finely chopped onion and season with kosher salt and ground black pepper. Cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes or until it smells toasty and looks translucent around the edges. Add white wine and bay leaves; cook 2 minutes or until liquid is absorbed. Add about 1 cup of the hot stock; cook until liquid is absorbed, stirring frequently. (Stirring helps release starch in the rice.) Repeat with remaining stock, adding 1 cup at a time and stirring frequently after each addition. When rice is tender, season with salt and pepper. Remove from heat; cover to keep warm. Heat an extra-large skillet over medium-high. Add shrimp mixture and tomatoes. Cook 3 to 5 minutes or until shrimp are opaque and tomatoes have started to collapse, stirring frequently. Remove bay leaves from risotto. Stir corn butter, cheese (if using), and remaining tarragon into risotto. Serve topped with shrimp and reserved corn kernels. Serves 6. * Shrimp stock adds a lot of flavor, but you can skip this step and use 4 1/2 cups vegetable broth or reduced-sodium chicken broth. Rate it Print Nutrition Facts (per serving) 376 Calories 6g Fat 51g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 376 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 159mg 53% Sodium 591mg 26% Total Carbohydrate 51g 19% Total Sugars 5g Protein 25g Vitamin C 13.1mg 66% Calcium 81mg 6% Iron 1.4mg 8% Potassium 567mg 12% Folate, total 31.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.