Ingredients
3 c. chicken stock
3 tbsp. extra-virgin olive oil, divided
1 small white onion, minced
1 c. arborio rice
3/4 c. dry white wine, divided
2 ears corn, kernels removed
2 tbsp. unsalted butter
1/4 c. freshly grated Parmesan
2 tbsp. Freshly Chopped Parsley
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 small shallot, minced
1 tsp. crushed red pepper flakes
1 1/2 lb. medium shrimp, peeled and deveined
2 tbsp. finely chopped fresh basil, plus more for serving
Preparation
Step 1In a medium saucepan, bring chicken stock to a simmer.Step 2In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until beginning to soften, 4 minutes. Add rice and cook, stirring constantly, 1 minute. Add 1/2 cup white wine and simmer until evaporated, 2 to 3 minutes.Step 3Reduce heat to medium, add about 1/2 cup more stock and simmer, stirring occasionally, until absorbed. Continue adding stock by the 1/2 cup, stirring and letting it absorb, until stock is gone, 15 to 20 minutes.Step 4Remove from heat and stir in corn, butter, Parmesan, and parsley. Season with salt and pepper and transfer to a large bowl.Step 5Add remaining 2 tablespoons olive oil to skillet and heat over medium-high heat. Add garlic, shallot, and red pepper flakes, and cook until fragrant, 1 to 2 minutes. Add shrimp and cook until pink and beginning to brown, 3 to 4 minutes. Add remaining1/4 cup wine and let simmer until evaporated, 2 minutes. Remove from heat, season with salt and pepper, and stir in basil. Add risotto back to skillet, stirring to combine with shrimp. Garnish with basil and serve.
