Shrimp with corn and oat risotto

Ingredients:

• 2 ears of corn, shelled
• 2 tbsp. l. olive oil
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• 1.5 tbsp. chopped oats
• 1.5 cups dry white wine
• 60 g grated Parmesan (about 1/3 cup)
• 700 g large shrimp, peeled and deveined (leave the tails on if desired)
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• Juice of half a lemon
• 0.5 cup chopped parsley leaves

Preparation:

1. Cut the kernels off the corn cobs and set aside. Holding the cobs over a large saucepan, run the dull side of a knife over them to scrape off any excess liquid. Add the cobs to the saucepan and add 8 cups of water and 1/4 teaspoon of salt. Bring to a boil, reduce heat, and simmer until the liquid has reduced to 6 cups, about 30 minutes. Strain the broth and keep warm.
2. Prepare risotto:
   
   In a large saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until translucent and softened, about 5 minutes. Add the corn kernels and 1/2 teaspoon salt and cook, stirring frequently, until the corn begins to soften, about 3 minutes. Add the oats and stir.
3. Add 1 cup wine and simmer over low heat, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups hot corn broth. Simmer over low heat, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add another 2 cups broth and simmer, stirring constantly, until the oats are tender but slightly firm, about 10 to 12 minutes more. Remove from heat, stir in the Parmesan cheese, and season with salt to taste. Adjust the consistency of the risotto by adding more broth if necessary. Cover and set aside to keep warm.
4. Prepare the shrimp:
   
   In a large nonstick skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shrimp in a single thick layer and cook until pinkish-orange on the bottom, 3 to 4 minutes. Turn the shrimp over and add the remaining 1/2 cup wine, garlic, and red pepper flakes. Bring to a simmer and cook until the shrimp are pink and the liquid has evaporated slightly. Add the lemon juice, parsley, the remaining 1 tablespoon butter, and salt to taste. Remove from heat, swirl the pan until the butter has melted, and toss the shrimp to coat with the sauce.
5. Transfer the risotto to a deep dish, top with the shrimp and sauce and serve immediately.