Corn & Smoked Salmon Risotto

Recipe created & provided by Chef Crusco Catering in Austin, TX


  • 2 tbsp. EVOO
  • 2 large Shallots – peeled, halved and sliced thin
  • Kosher Salt & Fresh cracked Pepper
  • 2 cloves Garlic – pelled and minced
  • 1 cup Arborio rice
  • ½ cup Sauvignon Blanc
  • 4 cups Shrimp Stock – can use any seafood, vegetable or chicken stock too
  • 1/3 cup Cream – leave some for garnish
  • 2-3 tbsps. Unsalted Butter
  • 2-3 tbsps. Pecorino cheese
  • 1 cup fresh Corn – shucked, parboiled an cut
  • 12 slices Smoked Salmon
  • 1 lemon – zest and juice
  • 2-3 tbsps. Chives – finely chopped


  1. Place the shrimp stock into a large pot and place it over high heat on the back burner of your stove. Bring the stock to a boil, then reduce to a gentle simmer.
  2. Place EVOO in a deep saute pan and heat on med-high until shimmering. Add shallots and season with salt/pepper. Sauté over medium heat until sweating (2-3 minutes). Put in the garlic and cook for another minute or two.
  3. Pour in rice and increase the temperature to medium. Toast the rice until it begins to crackle and smells faintly nutty. Immediately pour in the wine and reduce the heat to med. Cook until the majority of the wine evaporates.
  4. Start adding the stock to the rice (a ladle or two at a time only). Once the rice absorbs the stock add another ladle or two. Repeat until all the stock has been added (maybe 15-20 minutes).
  5. Once risotto is done, take off of the heat and stir in a little more stock or water. Add cream, butter, cheese & corn. Stir risotto until the ingredients are thoroughly mixed. Taste and adjust the seasoning as needed with salt and pepper. Set aside.
  6. To serve, place 1 ladle of risotto into each bowl. Top each with three smoked salmon pieces. Squeeze some lemon juice and a little cream all over. Sprinkle the lemon zest and chives for garnish. Enjoy!