FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS

Fregola Risotto with Shrimp, Roasted Corn, and Melted Leeks image

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.

Yield serves 4

Number Of Ingredients 15

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

Steps:

Preheat the oven to 400°F.
Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
Meanwhile, heat the stock until it simmers. Keep warm over low heat.
Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.