Crème Fraîche Risotto with Summer Corn, Shrimp and Lemon
Napa Cellars Chardonnay
Napa Cellars embodies the classic Napa Valley style. We work with the finest fruit from many of Napa’s most sought-after appellations, assuring that every vintage represents the very best of Napa Cellars—and Napa Valley.
1 lb large shrimp, peeled and deveined
3T extra virgin olive oil
fresh ground pepper
4 ½ cups chicken stock (low-sodium)
3 shallots, small diced
1 clove garlic, minced
1 cup carnaroli or arborio rice
½ cup Chardonnay
3T meyer lemon juice ( regular lemons can be substituted)
1t lemon zest
1 cup fresh sweet corn (kerns removed from cob)
1/8 cup crème fraîche
¼ cup parmesan cheese, grated
2T unsalted butter
1T flat leaf parsley, chopped fine
Heat 1 tablespoon of olive oil in large sauté pan over high heat. Sprinkle shrimp with salt and pepper. Add to pan and sauté until shrimp are opaque in center, about 3 minutes. Remove from pan; place on a platter, cover loosely, and set aside.
Heat 2 tablespoons of olive oil in 4 quart saucepan over medium heat. Add the shallots, garlic and a pinch of salt and cook until tender but not browned. Add the rice and stir to coat the rice with the olive oil, about 2 minutes. Pour the chardonnay into the rice mixture, stirring constantly, until the liquid is evaporated, about 4 minutes. Add 1 ladleful of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another ladleful. Repeat the process with the remaining stock, about 20 minutes.
Stir in shrimp, lemon juice, lemon zest, crème fraîche, parmesan, corn and butter, Reduce heat to low, and cook until warm, not more than 1 minute. Remove from heat. Stir in parsley. Season with kosher salt to taste. Divide among individual plates or bowls and serve immediately.