Prepare a grill for direct high heat. Rub corn with 1 tbsp oil. Lay ears on cooking grate (close lid of using gas). Grill corn, turning occasionally, until lightly browned all over 8-10 mins total. Remove and let cool. Holding ears upright in a deep bowl, cut kernels from cobs with a large knife.
Meanwhile, in a saucepan, bring broth to a simmer. Pour remaining 2 tbsp oil into another, large saucepan over medium-high heat. Add shallots and cook, stirring often, just until softened, 2-3 mins. Add rice and cook, stirring often, until grains are slightly translucent at edges, about 3 mins longer.
Add wine and cook, stirring often, until almost absorbed. Add broth one ladleful at a time, cooking and stirring until almost absorbed, before adding another. Continue cooking and adding broth until rice is barley tender and mixture is creamy, about 25 mins. (You may not need all the broth)
Stir in corn, shrimp, butter, tarragon, lemon zest, lemon juice, pepper and salt to taste and cook, stirring often, until heated through, about 3 mins. Add more broth is risotto gets too dry. Spoon risotto into wide, shallow bowls.
Originally Submitted
8/23/2010
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