I have been making this recipe for years. It reminds me of Summer. Risotto takes some time, but it is worth it. Look for fresh shrimp, it makes a difference.
Risotto with Sautéed Shrimp, Corn, and Fresh Basil
I also tried this with bay scallops instead of shrimp but prefer it with shrimp—their mild taste lets the fresh Parmesan and basil come through. Prep: 20 minutes; Cook: 33 minutes.
Yield: Makes 4 to 6 servings
- 1 pound raw large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 basil leaves, cut into thin strips (chiffonade), divided (see Test Kitchen Tip, below)
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup diced roasted red pepper
- 4 to 5 cups low-sodium chicken broth
- 1 1/2 cups uncooked Arborio rice
- 1/4 cup white wine (such as Chardonnay)
- 1 cup corn kernels
- 1/2 cup grated Parmesan cheese, divided
- 1. Heat a large sauté pan over medium-high heat. In a large mixing bowl, toss shrimp with 1 tablespoon olive oil, sea salt, pepper, and 3 basil leaves. Sauté shrimp in 2 batches, if necessary, to prevent overcrowding. Cook about 1 minute per side, and remove from pan; place on a platter, cover loosely, and set aside.
- 2. Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add onion, and sauté, stirring frequently, 2 minutes or until tender and translucent. Add garlic and red pepper, and sauté, stirring constantly, 1 minute more.
- 3. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
- 4. Add rice to onion mixture, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
- 5. Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
- 6. Stir in corn, and cook 2 to 3 minutes or until heated through. Stir in shrimp and any collected juices. Reduce heat to low, and cook until warm, not more than 1 minute. Add a little more chicken broth if risotto gets too dry. Remove from heat, and stir in 1/4 cup Parmesan and remaining basil. Season with additional sea salt and pepper, if desired. Top with remaining Parmesan, and serve warm.
- Test Kitchen Tip: "Chiffonade" may sound fancy and French, but it's just a fast, easy way to cut thin, even strips of basil or any other leafy green: Stack the leaves, roll them lengthwise (like a cigar), and carefully chop crosswise.
- Kitchen Confidential: Sara's Secrets for Perfect Risotto:
- The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
- The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
- The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
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