My brother did a grocery drop off … ok, it was beer, a grapefruit cooler and corn on the cob, but it still counts as groceries in my book. I am attempting to think of creative things to do with my goodies.
First, the fresh corn.
Risotto is usually a side dish like pasta but, like pasta, you can make it an entree by adding a protein.
Lemon Shrimp Risotto
I decided to make a basic risotto with a flavourful chicken stock (Better than Bouillon, in this case) with saffron threads and a half glass of Reisling Pinot Grigio. I removed one third of the risotto when it was almost done to a second saucepan and added diced sauteed shrimp to it and a bit more stock. I stirred in some lemon zest and juice just before serving.
Ingredients: 1 1/2 cup arborio rice, 1/2 cup white wine, 5 cups chicken stock with a pinch of saffron threads, 1 onion, finely diced, 1 large clove garlic, finely minced, 1 cup fresh kernel corn, 6 tbsp unsalted butter, 6 tbsp extra virgin olive oil, salt and pepper, 3/4 pound peeled and deveined shrimp, zest and juice of 1/2 lemon, salt and pepper as needed. If desired, fresh basil leaves, julienned, may be added to the risotto along with the lemon zest and juice.
To the rest of the risotto, I added fresh corn kernels, cut off the cob and sauteed in butter and olive oil, and after refrigerating the risotto overnight, I made cheese arancini. I was going to add fresh basil to the filling but I got too tired to bother going outside to pluck fresh basil off my plants.
Speaking of basil … here are a few pictures. Of course, the hot weather has got me down so I’m letting my plants go to seed rather than harvesting them and making pesto as I’d planned.