Tuesday, July 15, 2014

Sweet Corn & Bacon Risotto with Shrimp

There's nothing I love more than a simple date night at home after a particularly hectic week.

Of course, i'm one of those people who finds stirring risotto while sipping my glass of Malbec incredibly relaxing.  Others may not enjoy it as much, but it's a small price to pay for the deliciousness that is Sweet Corn and Bacon Risotto with Shrimp. 

I've been using the sweet corn that is in season at every opportunity; there really isn't a frozen kernel that can compare.  The salty bacon adds just the subtle smokiness and crunch the dish needs.  I topped mine with tender shrimp, but if you have a land lubber in your family, it also pairs perfectly with steak. 

Ingredients (serves 2)
* 1 c. abrorio rice
* 4 c. chicken stock
* 2 ears corn
* 3 pieces bacon
* 1 tbsp. butter
* 1/2 lb. shrimp, peeled and deveined

Add the chicken stock to a pan and warm over medium heat.  Slice the bacon into small chunks and add it to a preheated (medium high) skillet.  Saute until crisp, then remove with a slotted spoon and set aside on a paper towel lined plate.  Drain off all but about 1 tbsp. of the bacon fat (you want just a light coating on the pan).  Add the rice to the pan and stir it with a wooden spoon, toasting the rice for 1 minute for so.  Add a ladle of the warmed chicken stock to the pan and stir until it is absorbed (if it sizzles up or is absorbed very quickly reduce the heat to medium).  Each time the stock is absorbed, add another ladle full. 

When there are about two ladles of stock left, slice the kernels off of the corn and add to the pan, stirring well.  Continue to add the stock until none remains.  

Meanwhile, heat a separate pan to medium heat and add butter.  Season the shrimp with salt and pepper and add them to the pan, sautéing until they are just cooked through (light pink and white).  Stir the bacon back into the finished risotto and serve with shrimp. Enjoy! 

No comments:

Post a Comment