RECIPE (serves 6)
Corn Stock
6 ears corn, husked
1 small onion, peeled and quartered
2 celery stalks, halved lengthwise
1 leek (white and light green part only), cut into 1-inch pieces
Corn Purée and Sauté
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 small onion, diced
1 teaspoon finely chopped garlic
Sea salt and freshly ground black pepper
1 1/2 cups heavy cream
3 fresh thyme sprigs
Risotto
3 tablespoons extra virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Sartori Stravecchio cheese (or another domestic Parmesan cheese)
Shrimp
24 peeled and de-veined shrimp
1 tablespoon extra virgin olive oil
1 tablespoon truffle oil
2 medium summer truffles, very thinly sliced (optional)
Make the Corn Stock
Using a large chef’s knife, cut the corn kernels off the cobs and set aside. Place the cobs in a large stockpot along with the onion, celery, and chopped leek. Add 10 cups of water and bring to a boil over high heat. Reduce the heat and simmer uncovered for 30 minutes. Strain the corn stock through a fine-mesh strainer into a bowl. Discard the solids. You should have at least 6 cups of stock.
Make the Corn Purée
Heat the olive oil and 1 tablespoon of the butter in a medium saucepan over medium heat until the butter begins to foam. Add the onion and garlic and sauté until the onions are soft, about 5 minutes. Add 1 cup of the reserved corn kernels, season to taste with salt and pepper, and continue to cook over low heat, stirring constantly, until the kernels begin to soften, about 5 minutes. Add the cream, thyme, and 1 cup of the corn stock and continue to simmer over low heat until the mixture begins to thicken, about 10 minutes. Remove the thyme and purée the mixture in a blender until smooth.
Sauté the Corn
Melt the remaining 1 tablespoon of butter in a medium sauté pan over medium-high heat. Add the remaining corn kernels and sauté until the corn is tender, about 5 minutes. Season to taste with salt and pepper.
Make the Risotto
Heat the olive oil in a large wide saucepan over medium heat. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the rice and stir to coat with the oil. Add the wine and reduce the heat to a simmer until most of the wine has evaporated. Add 1 cup of the corn stock to the pan and continue to cook, stirring constantly, until most of the stock is absorbed. Repeat the process with the remaining 4 cups of corn stock, making sure the stock has been fully incorporated after each addition before adding more. Once the rice is tender yet firm to the bite, remove the pan from the heat. Stir in the corn purée, sautéed corn, and grated cheese and season to taste with salt and pepper.
Prepare The Shrimp
Preheat a gas grill to high. Lightly brush the peeled and de-veined shrimp with olive oil and sprinkle with sea salt and freshly cracked pepper. Place on grill and cook until pink, about 2 minutes per side.
To Serve
Divide the risotto among 6 warm bowls. Arrange 4 shrimp atop each bowl of risotto. Drizzle with the truffle oil and garnish with sliced summer truffles, if desired.