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1
Preheat the oven to 400F.
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2
Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups.
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3
Th e moist heat cooks the corn perfectly.
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4
Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes.
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5
When cool enough to handle, peel off the husks and remove the corn silks.
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6
Cut the kernels off the cob; you should have about 1 1/2 cups.
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7
Meanwhile, heat the stock until it simmers.
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8
Keep warm over low heat.
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9
Cut off the dark green tops of the leeks and discard.
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10
Cut the leeks crosswise into 1/2-inch rounds.
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11
Put them in a large bowl of water.
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12
Swish the water around and separate the leek pieces, checking for dirt between the layers.
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13
The sand will fall to the bottom of the bowl.
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14
Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
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15
Put a large skillet over low heat and add 4 tablespoons of the butter.
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16
When the butter is foamy, add the leeks and thyme; season with salt and pepper.
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17
Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes.
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18
Remove the thyme sprigs.
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19
Pour in the cream and stir to incorporate.
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20
Cover and keep warm over very low heat.
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21
Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter.
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22
When the butter is foamy, add the shallot and garlic.
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23
Cook, stirring, until the shallot is soft, about 3 minutes.
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24
Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper.
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25
Stir in the wine and simmer for 1 minute to evaporate the alcohol.
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26
Pour in 1 cup of the warm stock.
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27
Stir with a wooden spoon until the pasta has absorbed all of the liquid.
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28
Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more.
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29
This whole process should take about 20 minutes.
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30
You may not need all of the stock.
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31
Taste the risotto: it should be slightly firm but creamy.
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32
Add the corn, shrimp, parsley, and tarragon.
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33
Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes.
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34
Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
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35
To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.
