Sweet Corn and Rock Shrimp Risotto
Native Austrian Chef Gustav Mauler operates two restaurants in Las Vegas, Spiedini and Sazio. He is also a former senior vice president of Mirage Resorts, and a member of the prestigious Chaine des Rotisseurs. Chef Mauler also appeared at this year’s Sun WineFest at Connecticut’s Mohegan Sun casino, where he prepared his signature Sweet Corn and Rock Shrimp Risotto.
Though home cooks often find risotto difficult to prepare, this rendition is much easier than it looks. The nice thing about this recipe is that the risotto base can be made a day ahead. Also, once you’ve mastered this version, you can use the risotto base as a starting point, exchanging rock shrimp and corn for other favorite ingredients.
2 tablespoons olive oil
4 tablespoons butter, divided
1 tablespoon chopped garlic
4 tablespoons chopped shallots
Â½ cup Arborio rice
Â½ cup dry white wine
2 cups vegetable or shrimp stock
Â¼ cup heavy cream
1 cup rock shrimp, cleaned
Â½ cup fresh corn kernels (about 2 ears)
Salt and pepper to taste
Â¼ cup freshly grated Parmesan cheese
2 tablespoons Mascarpone cheese
2 tablespoons chopped chives
To make the base risotto: In a medium saucepan, heat 2 tablespoons each of butter and oil. Add the garlic and shallots and sauté until soft. Do not let it brown. Add the rice and sauté until well coated with the oil, then deglaze the pan with wine and reduce until almost dry.
Using a 4-ounce ladle, add one ladle of boiling stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Cook for 10 minutes and remove from heat. Stir in heavy cream.
Lightly oil a cookie sheet and spread risotto on to it. Chill in the refrigerator stop the cooking process.
To finish the sweet corn and rock shrimp risotto: In a medium saucepan over medium-high heat, heat 2 tablespoons of olive oil. Add rock shrimp and sweet corn; season with salt and pepper. Add base risotto.
Add another ladle of stock and repeat the procedure until you have added all the stock, or just until the rice is tender but still firm. It should be moist and creamy, but not runny. Remove risotto from heat and stir in the remaining 2 tablespoons of butter, as well as the Mascarpone and Parmesan cheeses. Add more stock if necessary; season with salt and pepper.
Divide the risotto between four warm serving plates. Garnish with chives. Serves 4.