Coddled Shrimp with Corn and Asparagus Risotto

• 2 tablespoons unsalted butter
• 2 cups corn kernels (from 4 to 5 ears of corn)
• 1 cup chicken stock or canned low-sodium broth
• 1/4 cup long-grain rice
• 1 teaspoon chopped summer savory or thyme
• Salt and freshly ground pepper
• 1/2 pound medium asparagus, sliced into thin rounds
• 6 tablespoons heavy cream
• 1/4 teaspoon Old Bay spice (optional)
• 1 pound medium shrimp, shelled and deveined
• 1/4 cup minced chives plus long snipped chives, for garnish

1. Melt 1 tablespoon of the butter in a small saucepan.
2. Add the corn, 3/4 cup of chicken stock, the rice and summer savory and season with salt and pepper.
3. Cover and cook over moderate heat for 4 minutes.
4. Add the asparagus and cook until the rice is tender, about 8 minutes.
5. Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute.
6. Mound the "risotto" in the center of plates or a platter and keep warm.
7. Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of stock, 1/4 cup of heavy cream, 1 tablespoon of butter and the Old Bay spice over low heat for about 1 minute.
8. Season with salt and pepper.
9. Add the shrimp, cover and cook for 3 minutes.
10. Using a slotted spoon, transfer the shrimp to the plates with the risotto.
11. Bring the liquid left in the pan to a boil and cook until slightly thickened, about 1 minute.
12. Remove the pan from the heat and add the minced chives.
13. Pour the reduced cooking liquid over the shrimp, garnish with the long chives and serve immediately.

unsalted butter, corn kernels, chicken stock, longgrain rice, summer, salt, heavy cream, bay spice, shrimp, chives

Taken from www.foodandwine.com/recipes/coddled-shrimp-with-corn-and-asparagus-risotto (may not work)