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Grilled Corn and Bay Shrimp Risotto Recipe


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     Grilled Corn and Bay Shrimp Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr

3 medium ears fresh corn, husked
3 tbsp olive oil, divided
2 qts reduced-sodium chicken broth
1/2 cup shallots
1 1/2 cups Arborio rice
1 cup Chardonnay or other dry white wine
3/4 lb cooked bay shrimp, rinsed and drained
2 tbsp butter
2 tbsp chopped fresh tarragon
1 tbsp coarsely shredded lemon zest
2 tbsp fresh lemon juice
1 tsp freshly ground black pepper

Prepare a grill for direct high heat. Rub corn with 1 tbsp oil. Lay ears on cooking grate (close lid of using gas). Grill corn, turning occasionally, until lightly browned all over 8-10 mins total. Remove and let cool. Holding ears upright in a deep bowl, cut kernels from cobs with a large knife.
Meanwhile, in a saucepan, bring broth to a simmer. Pour remaining 2 tbsp oil into another, large saucepan over medium-high heat. Add shallots and cook, stirring often, just until softened, 2-3 mins. Add rice and cook, stirring often, until grains are slightly translucent at edges, about 3 mins longer.
Add wine and cook, stirring often, until almost absorbed. Add broth one ladleful at a time, cooking and stirring until almost absorbed, before adding another. Continue cooking and adding broth until rice is barley tender and mixture is creamy, about 25 mins. (You may not need all the broth)
Stir in corn, shrimp, butter, tarragon, lemon zest, lemon juice, pepper and salt to taste and cook, stirring often, until heated through, about 3 mins. Add more broth is risotto gets too dry. Spoon risotto into wide, shallow bowls.

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