Corn Risotto With Seared Shrimp & Mushrooms | Recipeish | Gustus Vitae
- Yield: 4 servings.
- Time Estimate: Around 1.5 hours.
- Storage Notes: Enjoy immediately, or cool overnight and make elote-style risotto al salto.
- Difficulty: Medium.
Unless there's some secret invite-only restaurant in Northern Italy you've been to that us regular folks don't know about, we'll bet the house that this recipe will result in the best risotto you've ever had, and ever will have. For real. All credit for the inspiration for this comes from the good people at Serious Eats - we just make some tweaks, and added in spicy shrimp for pop, seared shimeji mushrooms for even more depth, and some selects from the Gustus Vitae seasoning library.
We urge you in the strongest terms to make this tonight.
- 2 Cups arborio rice
- 3 1/3 cups chicken bone broth or low sodium stock
- 1/2 pounds shrimp
- 3 cloves garlic
- 1 large bunch of shemeiji mushroom
- 3 full size sticks unsalted butter
- 2 Tbs Sweet & Spicy Kentucky Kick Seasoning
- 1 Tbs Prime Protein Seasoning
- 1 Tbs Turmeric Powder
- 4 large ears of corn
- 1/2 cup heavy whipping cream
- 2 glasses white wine
- 1 1/2 cups Parmesan cheese
- Bonus Points: basil leaves for garnish
- Remove shrimp heads, peel, and devein. Rinse thoroughly, and arrange on paper towels to wick excess moisture and dry.
- After 5-10 minutes, transfer shrimp to a bowl, and toss with Sweet & Spicy Kentucky Kick. Reserve.
- Slice off and discard mushroom bottoms. Rise, pat dry, and toss with Prime Protein Seasoning in a bowl. Reserve.
- Bring a medium to large cast iron skillet to medium high heat, and add in a whole stick of butter. Once it begins to brown, add shrimp in batches to avoid overcrowding, browning each side for around 2 minutes. Reserve shrimp.
- Deglaze pan with some white wine, then add in mushrooms. Cook for 3-5 minutes, or until well browned. Remove and reserve, and drop pan temperature to low.
- Usage a wide plate with elevated edges or flat bottomed bowl, slice corn off ears. Cut as close to the cob as you can. Reserve, slice cobs in half, and reserve too.
- Heat a pressure cooker to medium with a stick of butter until it just begin to brown, then add garlic and corn. Cook uncovered, stirring occasionally, for around 5 minutes. Remove and reserve.
- In a large bowl, combine rice and stock, stirring well. Strain over another bowl - you've now added a bunch of starchy goodness to your stock/broth, which will make your risotto extra creamy and delicious.
- Toss in another stick of butter into pressure cooker, and add in rice. Cook for 2-3 minutes, stirring constantly.
- Add in wine, and cook a further 2 minutes.
- Pour in stock, give it a good stir, and seal pressure cooker. Cook at 1 bar for around 4-5 minutes. It's always better to undercook and then finish uncovered so you can taste for perfect doneness - think of the pressure cooker as a just a way to speed the whole thing up.
- While the rice is cooking, pour corn into a blender, adding turmeric and heavy whipping cream. Blend on high to combine fully. This will look super yellow, but don't worry; it'll be muted when combined with the risotto and will give the final dish a beautiful coloring. Reserve.
- Allow cooker to depressurize, and taste for doneness. If it's almost there, add in pureed corn and 1 cup of Parmesan cheese, folding to combine.
- Bring your cast iron pan back up to high, and return shrimp and mushrooms to heat up.
- Plate risotto, top with shrimp, mushrooms, a sprinkle of Parmesan, and garnish with basil.
- Serve, and enjoy what very well may be the best risotto there is.