Recipe for disaster!

Well, no. Not at all, really.

But "Recipe for Shrimp and Fresh Corn Risotto" just lacked that punch, I thought.

‘Tis below the fold, along with some exciting news about staying up ’til sunrise…

Shrimp and Fresh Corn Risotto
Serves 4-6

  • 4 ears fresh corn
  • 12 oz. raw, tail-off shrimp (frozen/unthawed=excellent)
  • 1 5-cup box low-sodium chicken broth
  • 1 c. dry white wine, divided
  • 2 Tbsp. olive oil
  • 1 med. onion, chopped
  • 3 cloves garlic, minced
  • Red pepper flakes to taste (I probably used about 2 tsp, more would’ve been fine too)
  • 1 ½ c.
    Arborio rice
  • ¾ c. grated Parmesan cheese
  • A palmful of fresh basil leaves, shredded

Cut kernels from corn; set
aside, along with any liquid.

Bring chicken
broth. plus ½ c. wine to boil; add shrimp; reduce heat. Poach 3 minutes or until shrimp are
just pink. Remove shrimp with slotted spoon and set aside; keep broth
at a simmer.

In 12" skillet, heat olive oil and sauté onion in 3-5 minutes; add garlic and crushed red pepper
flakes to taste; sauté 1 minute more.

Add 1 ½ c.
rice; cook and stir 2 minutes or until edges of grains become
translucent. Add ½ c. dry white wine; cook and stir until
absorbed.

Add ¾ c. (a ladleful) broth; stir frequently until
absorbed. Continue to add broth and stir until absorbed, ¾ c.
each time. After about half the broth is added,
stir in corn. The whole cooking/stirring process should last about 25 minutes.

When rice is just done, stir in shrimp,
Parmesan cheese, and basil. Season generously to taste with salt and pepper.

 

Mm-mm… probably be delicious without the shrimp, too. Makes a lot–very filling.

So I was up until 5 a.m. last night/this morning and saw a thing which I have seen only a handful of times in my life… the lightening of the sky, the rising of the sun. May I never see it again. Except there was a good reason: I got a 9-page scene-by-scene novel outline done, which I hope by all that’s holy will get me past this stuck place where I’ve been (ma)lingering the last several days and back on the road to Writerly Productivity.

I was so excited about the damn thing I got up after about 4½ hours of sleep so I could get to work on the book. Yeah. Now let’s see if I can stay awake and relatively undistracted by the siren song of the internets…

Advertisements

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s