Thursday, December 13, 2007

Seafood & Corn Risotto

This is just another one of those instances where pictures just do not do the dish justice. This was awesome. I made the recipe up in my head after having a similar recipe at Todd English's restaurant Figs. First, some women go all gaga over him. I don't get it, I just don't think he's that attractive. Is it the whole fantasy of a man in an apron cooking for you that makes him attractive, or do women really think he's good looking? Oh well, I think he looks a little dirty to be honest, maybe he's "ugly sexy" as some of the Beanies say. I don't know.

Anyway, when I was a Figs a few weeks ago I ordered the shrimp and sweet corn risotto which was to die for. So good that I stopped eating even though I was still hungry, just to make sure that I had some left over for the next day. Which I never go to have because CB ate it, can you believe it?

If I had to do this recipe all again I would have used just shrimp and corn, not the seafood mix that I used because I think it was just too much seafood, and made the dish a little too complex. The corn and shrimp were a nice balance.

Seafood and Corn Risotto JB Original
4 cups vegetable stock (you can use seafood or chicken)
2 cups arborio rice
1/2 cup white wine
1 onion chopped
1 garlic clove minced
1 can sweet corn
1 bag frozen seafood mix (or just use shrimp)
1/4 cup freshly grated parmesan cheese
chopped fresh basil
chopped fresh parsley
olive oil
salt and pepper

Heat the vegetable stock in a pot on medium high heat.

In a separate large pan, heat oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Season with salt and pepper. Add the garlic and cook until soft, about 2 minutes, making sure not to burn. Add the rice and cook until the outside of the rice becomes pearly, about 5 minutes. Add the wine and let cook until it reduces and the alcohol cooks out.

Add two ladles of vegetable stock to the rice mixture and stir constantly until all the stock has been absorbed by the rice, and the rice begins to release it's starch. Repeat the following until all the stock is gone and the risotto is a nice creamy texture. This should take about 20 minutes.

Add the seafood mixture to the risotto when you add the final ladles of vegetable stock. Incorporate into the risotto. Add the corn and the parmesan cheese. Sprinkle with fresh basil and parsley. Season with more salt and pepper if desired.

Rating = Damn Good

I'm trying to remember this recipe from my head because I didn't write anything down when I was doing it. If something seems amiss please let me know.


Marianne said...

That sounds delicious! I love risotto. Cooking Light has a Sweet Corn Risotto recipe I enjoy that calls for pureeing some of the corn to add to the creamy texture of the risotto. Maybe next time I make that I will try adding some shrimp.

JB said...

Marianne - you know, I stopped my subscription to Cooking Light, let me know how their recipe is and I'll look it up on the website and maybe try that one next.


Marianne said...

jb - The CL recipe is very good. I make it without the mushrooms and use frozen corn if fresh is not in season. It's been a big hit with all my Craft Girls. One of the things I love about it is that it uses Asiago cheese (Mmmmm) instead of the traditional Parmesan. You should definitely look it up.