1 1/4 lbs. shrimp, peeled, deveined and tails off
3 cups Arborio rice
1 sweet (Vidalia) onion, diced
4 pieces of sweet corn on the cob, corn sliced off (frozen corn would work as well)
1 shallot, chopped
7 1/2 cups stock (could be chicken, vegetable or shrimp)
4 scallions, sliced thin, white parts included
5 garlic cloves, chopped
4 Tbsp. butter
Herbs de Provence
1 cup white wine (I use Gruner Veltliner)
Salt and pepper, to taste
Grated Parmesan cheese, for garnish
Lemon zest, for garnish and for marinade
Marinate shrimp in olive oil, Herbs de Provence (about 1 1/2 Tbsp.), salt and pepper and lemon zest, to taste. I let this sit in a Ziploc bag in the refrigerator for at least 30 minutes.
Warm up a large Dutch oven over medium heat. Melt 4 Tbsp. butter and begin to sauté the garlic until slightly fragrant. Add the three types of onions (Vidalia, shallots and green onions), season with salt, pepper and 2 tsp. of Herbs de Provence, and sauté until deliciously fragrant and translucent, about 6-8 minutes. Deglaze the pan with the white wine. Let simmer until all wine is absorbed. This should smell REALLY good.
While the onions and garlic are cooking, heat up the stock in a pot and let it simmer.
Pour in the 3 cups of Arborio rice and stir to coat, about 2 minutes. At this point, I add a little more Herbs de Provence, salt and pepper (again, to YOUR taste). Then one cup at a time, pour in the warm stock. Start with 1 cup of stock, and stir until absorbed. Keep pouring stock one cup at a time until each cup is absorbed; do this until the risotto is cooked and creamy (this should take about 7-8 cups of stock). Taste as you go. After pouring in the 7th cup, of warm stock, add in the shrimp and corn. Let the shrimp cook to completion in the risotto, stirring constantly. Shrimp should take about 5-6 minutes to turn pink. Friendly reminder: risotto needs to be stirred, loved and doted on CONSTANTLY. A good risotto does not need cream or cheese, the style of stirring and cooking the rice creates the creamy consistency.
Serve with grated Parmesan cheese and lemon zest as a garnish; and enjoy!