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Categories:
unsalted butter corn kernels chicken stock long grain rice summer salt heavy cream Bay spice shrimp chives
Viewed: 40 - Published at: 5 years agoIngredients
- 2 tablespoons unsalted butter
- 2 cups corn kernels (from 4 to 5 ears of corn)
- 1 cup chicken stock or canned low-sodium broth
- 1/4 cup long-grain rice
- 1 teaspoon chopped summer savory or thyme
- Salt and freshly ground pepper
- 1/2 pound medium asparagus, sliced into thin rounds
- 6 tablespoons heavy cream
- 1/4 teaspoon Old Bay spice (optional)
- 1 pound medium shrimp, shelled and deveined
- 1/4 cup minced chives plus long snipped chives, for garnish
Method
- Melt 1 tablespoon of the butter in a small saucepan.
- Add the corn, 3/4 cup of chicken stock, the rice and summer savory and season with salt and pepper.
- Cover and cook over moderate heat for 4 minutes.
- Add the asparagus and cook until the rice is tender, about 8 minutes.
- Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute.
- Mound the "risotto" in the center of plates or a platter and keep warm.
- Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of stock, 1/4 cup of heavy cream, 1 tablespoon of butter and the Old Bay spice over low heat for about 1 minute.
- Season with salt and pepper.
- Add the shrimp, cover and cook for 3 minutes.
- Using a slotted spoon, transfer the shrimp to the plates with the risotto.
- Bring the liquid left in the pan to a boil and cook until slightly thickened, about 1 minute.
- Remove the pan from the heat and add the minced chives.
- Pour the reduced cooking liquid over the shrimp, garnish with the long chives and serve immediately.
