Tomato Corn Risotto With Shrimp Food

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

Steps:

• Bring stock to a simmer in a saucepan.
• Chop the onion.
• Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
• Meanwhile, start scraping corn off the cobs.
• When the onion is ready, stir in the rice until it is well coated.
• Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
• When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
• Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
• After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
• Grate the cheese, and stir into the rice just before serving. Season with pepper.
• Arrange the risotto on a platter, and surround with shrimp.

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Steps:

• Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
• Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
• Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
• Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
• Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
• Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
• Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

CORN RISOTTO

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

RISOTTO WITH TOMATOES AND CORN

Steps:

• Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
• Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.