Charred Corn + Farro Risotto with Lobster

Even though I am very ready to welcome the next season, risotto is not inherently something I gravitate to in the summer months. The creamy heartiness of it seems optimum for cozying up on a chilly day, rather than in mid-July. That being said, a balance is struck here between the slightly sweet, charred corn and the hearty farro. Adding charred corn turns the hearty winter grain into a bright summery dish.

I would make this while corn is still in season, tasting its absolute best. We toyed with adding shrimp before settling on lobster, but I think shrimp could have a place here if it's more accessible.

Charred Corn + Farro Risotto with Lobster
serves 2 as main | serves 4 as a side

1 cup farro
1 lobster tail, steamed and coarsely chopped
2 ears corn
3 scallions, diced
4 cups seafood stock
3 tbs butter, divided
salt and pepper

On a grill over high heat or over an open gas flame, grill con until kernels are blackened and slightly blistered. Remove from heat and carefully cut kernels from cobb. Set aside.

In a medium saucepan over low heat, warm seafood stock and keep warm. In a separate high-walled skillet or dutch oven, warm 2 tbs butter over medium heat until melted. When butter is shimmering, add farro and cook until toasted, stirring constantly, about 5 minutes. Working in small additions of 1 ladleful at a time, slowly add seafood stock, making sure additions are fully absorbed before continuing while stirring constantly. 

After addition of entire saucepan full of stock, season to taste with salt and pepper. Add corn, lobster, scallions and remaining 1 tbs of butter. Stir to combine and serve warm.