Corn Risotto

Name: Corn Risotto
Yield: 6
Ingredients: 1/4 cup of olive oil; 1 large onion, chopped; 2 1/2 cups of rice (500g); 1 cup of dry white wine; 1/2 liter of chicken or vegetable broth; 1 handful of corn (leaves with small stalks); 500g of cleaned and chopped shrimp; 1/3 cup of butter (80g); Salt to taste

1
1/4 cup of olive oil
2
1 large onion, chopped
3
2 1/2 cups of rice (500g)
4
1 cup of dry white wine
5
1/2 liter of chicken or vegetable broth
6
1 handful of corn (leaves with small stalks)
7
500g of cleaned and chopped shrimp
8
1/3 cup of butter (80g)
9
Salt to taste

Ingredients

1
1/4 cup of olive oil
2
1 large onion, chopped
3
2 1/2 cups of rice (500g)
4
1 cup of dry white wine
5
1/2 liter of chicken or vegetable broth
6
1 handful of corn (leaves with small stalks)
7
500g of cleaned and chopped shrimp
8
1/3 cup of butter (80g)
9
Salt to taste

Directions

1
In a large pan, heat the olive oil, add the onion and cook until it's translucent
2
Add the rice and stir until it starts to brown
3
Add the wine and let it evaporate
4
Add the broth gradually, stirring with a wooden spoon until the rice is almost cooked
5
Add the corn and shrimp and cook for another 3 minutes, stirring until the shrimp is cooked
6
Season to taste
7
The rice should be cooked al dente
8
Add the butter and mix well
9
Serve immediately
10
Serves 6.