Fregola Risotto with Shrimp, Roasted Corn, and Melted Leeks

Name: Fregola Risotto with Shrimp, Roasted Corn, and Melted Leeks
Yield: serves 4
Ingredients: 2 ears sweet corn, in the husk; 2 quarts chicken stock; 4 large leeks (about 1 3/4 pounds); 6 tablespoons (3/4 stick) unsalted butter; 2 fresh thyme sprigs; Kosher salt and freshly ground black pepper; 1/4 cup heavy cream; 2 tablespoons extra-virgin olive oil; 1 shallot, minced; 2 garlic cloves, minced; 1 pound fregola (see Note, page 93); 1/2 cup dry white wine, such as Sauvignon Blanc; 1 pound large shrimp (about 20), peeled and deveined; 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish; 1 tablespoon chopped fresh tarragon

December 9, 2011

I’m crazy about the deep nuttiness of fregola (Italian couscous) and I’m always looking for new ways to show it off. When cooked in the style of a risotto, fregola gets really creamy and is a change from typical Arborio rice. Fresh corn turns this creamy risotto into summer goodness. The familiar flavors are boosted by the addition of shrimp and a topping of creamy melted leeks, which also makes a fabulous side dish on its own.

Recipe notes

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