Recipe: Grilled Supersweet Corn and Shrimp Risotto

GRILLED SUPERSWEET CORN AND SHRIMP RISOTTO

5 ears supersweet corn, husked
6 cups low-sodium chicken broth
1 1/2 pounds shrimp, shelled and deveined (about 20 large)
1 teaspoon grated lemon or orange rind
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons butter (1/2 stick), divided use
2 cups chopped onion (1 large)
1 leek (white part only), quartered lengthwise and sliced (about 1/2 cup)
3 cups Arborio or short-grain rice
1 cup white wine
1/2 cup thinly sliced scallion (green onion)
1 tablespoon chopped fresh basil
1 tablespoon sliced chives

Preheat grill or oven to 425 Fahrenheit. Grill or roast corn until golden, about 12 minutes; set aside to cool. Cut kernels from three of the ears (making about 2 1/4 cups). Cut remaining two ears crosswise in two-inch pieces; reserve.

Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.

In a bowl, toss shrimp with rind, salt and pepper.

In a large saucepan over medium heat, melt 2 tablespoons of the butter. Add shrimp; cook and stir just until pink, about three minutes; remove to a bowl and reserve.

In the same saucepan, melt remaining 2 tablespoons butter. Add onion and leek; cook and stir until tender, about five minutes.

Add rice; stir until combined and rice is hot. Add wine; cook and stir until the wine has almost evaporated, about 4 minutes.

Add 1 cup of the warm broth. Cook, stirring continuously, gradually adding additional broth as it's absorbed until all the broth has been incorporated and the rice is tender and creamy, about 15 minutes. If additional liquid is needed, add 2 tablespoons of water at a time until creamy.

When the risotto has finished cooking, stir in the corn kernels, shrimp and scallions; cook just until reheated. Season with salt and pepper if needed.

TO SERVE:
Divide risotto among 6 dinner plates. Garnish with reserved corn sections, basil and chives.

Makes 6 servings (about 12 cups)
Source: Supersweet Corn Council