Roasted Corn Risotto with Grilled Shrimp

1 t minced garlic
¼ C onion, minced
2 T olive oil
½ C dry white wine
4 C chicken stock
1 C dryArborio rice
2 ears sweet corn
½ t salt
¼ t freshly ground black pepper
1 slice bacon, diced
10-12 large shrimp, peeled
1 green onion, diced

Roast the corn on the cob under a low broiler or grill.  Cool and remove kernels from cob.  

Warm the stock to a low simmer. Heat a larger saucepan over medium heat. When the pan is hot add the oil. Saute the onion until soft and translucent, about 5 minutes.  Add the garlic and saute another minute.  Add the rice and stir for a minute or two until it becomes lightly toasted.  Add wine and stir and scrape the bottom and sides of pan removing any small bits of flavor. Cook until almost all the wine is absorbed.  Add salt and pepper to rice.

Add stock ½ cup at a time, stirring constantly. Add another ½ cup when almost all is absorbed. Continue this method until all the stock is used. This process will take about 35 minutes.  The risotto should be creamy and tender. Test to ensure it's cooked through. If not, continue the process, adding ½ cup water until tender. 

Add corn when risotto is cooked and allow corn to heat 4 to 5 minutes or until heated through.

Cook bacon in a skillet on medium heat until crisp. Remove and drain.  Add shrimp and cook in bacon grease on medium high heat for 2 minutes, turn and cook another 1 to 2 minutes or until cooked through.  

To serve, add risotto to plate.  Top with shrimp and garnish with bacon and green onions.
Serve immediately.

Blueberry Peach Yogurt Cake

This cake is a favorite of my oldest grandson.  It's best served the same day.

1 1/2 C flour
1 t baking powder
1/2 t baking soda
4 T butter, softened
1 C sugar
2 eggs
3/4 C Greek yogurt
1 t vanilla
2 peaches, sliced into wedges
1/2 pint blueberries
1 t sugar

Preheat oven to 350°F. Grease the side and the bottom of a 9x3-inch springform pan with butter.  Cut and line the pan with a sheet of greased parchment paper.

Sift together flour, baking powder and baking soda; set aside.  In a separate bowl, beat butter, sugar together.  Add eggs and beat until light and fluffy, 4-5 minutes on high speed. Add yogurt and vanilla and beat until very creamy and light in color, another 1-2 minutes.  Mix in the flour mix at low speed until combined. Do not over mix.

Pour the batter into the springform pan. Top with sliced peaches and blueberries. Sprinkle with the remaining 1 teaspoon granulated sugar.

Bake until golden, about 1 hour. Toothpick inserted in center should come clean.  Cool in pan for about 40 minutes and release the cake from the springform pan.  Slide the cake with the parchment paper attached to its bottom onto a cake plate.  Dust with powdered sugar just before serving.