Grilled Shrimp Risotto from Deborah Miller Catering & Events

This dish was developed by Director of Culinary Samuel Kim at Deborah Miller Catering & Events in partnership with Ease Hospitality.

New York-based Deborah Miller Catering is the catering partner for Ease Hospitality, which manages two meetings-and-events facilities in midtown Manhattan. Deborah Miller Catering creates unique menus for Ease, based on their clients’ needs and their own culinary philosophies.

See Chef Samuel Kim preparing the risotto below (video by Olga Volgina of QNY Creative and Ease Hospitality).

INGREDIENTS 
(per portion, approx. 4 oz plated)

• 2 oz shrimp (U26/30), peeled and deveined
• 1.2 oz carnaroli risotto rice
• 0.5 oz corn purée
• 0.25 fl oz yuzu vinaigrette
• 0.05 oz parsley, chopped
• 1 clove garlic cloves, minced
• 0.15 oz shallot, minced
• 3 fl oz chicken or vegetable stock, warm
• 0.5 fl oz dry white wine
• 0.25 oz unsalted butter
• 0.25 oz Parmesan cheese, grated
• 0.5 fl oz olive oil
• Pinch salt
• Pinch black pepper

METHOD

1. Mise en place. Measure all ingredients. Keep stock warm on low heat throughout the risotto cook.

2. Sweat aromatics. Heat half the olive oil in a saucepan over medium heat. Add shallot and half the minced garlic. Sweat until translucent, about 2 minutes—do not brown.

3. Toast the rice. Add carnaroli rice. Stir constantly for 1-2 minutes until grains are glossy and lightly toasted at the edges.

4. Deglaze. Add white wine, stir until fully absorbed.

5. Cook the risotto. Add warm stock one ladle at a time, stirring frequently, letting each addition absorb before the next. Cook until al dente, for about 16-18 minutes.

6. Fold in corn purée. Once rice is al dente, fold in corn purée and stir to fully incorporate.

7. Mantecatura. Remove from heat. Vigorously stir in cold butter and Parmesan until glossy and creamy. Season with salt and pepper. Cover and hold warm.

8. Sauté the shrimp separately. In a separate pan, heat remaining olive oil over high heat. Season shrimp with salt, pepper and remaining garlic. Sauté 1-2 minutes per side until just opaque. Do not overcook.

9. Dress the shrimp. Remove from heat immediately and toss shrimp in yuzu vinaigrette off-heat, so the vinaigrette stays bright and doesn’t break.

10. Plate. Spoon corn risotto onto a warm plate, top with dressed shrimp, garnish with chopped parsley. Serve immediately.