Shrimp, Ramp & Chorizo Risotto


1 pound Shrimp (Peeled, Deveined)
½ pound Chorizo (Cooked)
6 ¼ cups Chicken Stock
5 cups Milk
¼ cup and 1 Tablespoon Butter
2 ½ cups Ramps (Minced)
2 ½ Garlic Cloves (Minced)
1 ¾ cups and 2 Tablespoons Arborio Rice (Uncooked)
½ cup White Wine
2 ½ Tomato (Peeled, Seeded. Chopped)
3 1/3 cups Corn kernels (Fresh)
1 ¼ cups Parmesan Cheese (Grated)
1 ¼ cups Basil Leaves (Cut into Thin Strips)
1 ¼ teaspoons Salt


Brown chorizo in a skillet and add shrimp in when chorizo in almost done and cook for 2-3 minutes (don’t overcook the shrimp). This can be done a little in advance or while you’re cooking your risotto.

Combine the stock and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.

Melt the butter in a large casserole or skillet over medium high heat.

Add the ramps and cook for 3 to 4 minutes, stirring occasionally.

Add the garlic and the rice, stir constantly for 1 minute.

Add the white wine and stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next.

When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture.

Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18 to 20 minutes of cooking all together.

Stir in the Parmesan cheese, shrimp and chorizo most of the basil, and the salt and pepper.

Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Recipe by:

Andrew Quesenberry