Summer Risotto With Corn Butter And Shrimp Recipe

Ingredients For Summer Risotto With Corn Butter And Shrimp Recipe

• 3 Ears corn, husks and silks removed
• 1.5 pound Large shell on shrimp
• 1 Large lemon
• 0.25 cup Olive oil
• 0.33000000000000007 cup Chopped fresh tarragon and/or flat leaf parsley
• 2 Green onions, chopped
• 5 Garlic cloves, minced
• 1 teaspoon Kosher salt
• 0.1200000000000001 teaspoon Freshly ground black pepper
• 5 teaspoon Olive oil
• 4 cup Vegetable broth
• 1 cup Finely chopped onion
• 1.5 cup Arborio or carnaroli rice
• 0.75 cup Dry white wine
• 2 Bay leaves
• 2 cup Cherry, grape, and/or mini heirloom tomatoes, halved
• 1 cup Grated parmesan cheese