Sweet Corn Risotto with Shrimp
White Cooking Wine
Ears of Corn
Grated Pecorino Cheese
Flaky Sea Salt
Remove husks and silks from corn and discard (or add to compost!). Using a sharp knife, cut kernels off corn and set aside. Roughly chop fresh basil and set aside. Dice onion.
Melt 2 tablespoons of butter (half of what we send) in a medium pot over medium heat. Add diced onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Season with a little salt and pepper (to taste) if desired. Add rice, cooking until slightly translucent for 2 minutes.
Pour in wine and stir until absorbed, about 2 minutes. Add approximately 1/2 cup chicken stock (a small amount of the stock we provide, you can estimate) to pot, stirring constantly, until rice has absorbed all stock. Continue cooking, adding another portion of stock whenever rice mixture looks dry, stirring constantly.
When all stock has been added, stir in raw corn kernels. Continue cooking until risotto absorbs stock, the corn is tender, and the rice is creamy and tender, about 20 minutes.
Remove pot from heat. Stir in pecorino and remaining 2 tablespoons of butter. Cover and let stand for 5 minutes.
While risotto rests, heat a large saucepan over medium-high heat with 2 tablespoons olive oil. Add shrimp to the saucepan in a single layer, cooking 2 minutes on each side (or until no longer translucent).
To serve, ladle risotto in bowls. Top each bowl with shrimp, a pinch of basil, and a pinch of microgreens. Add flaky sea salt and cracked black pepper (to taste) to finish. Serve warm.