Shrimp Corn Risotto

This recipe is adapted from the Crayfish-Corn Risotto recipe from Medizona restaurant in Scottsdale, Ariz. I was lucky enough to stumble across it in the "Readers' Favorite Restaurant Recipes" column in Bon Appetit in August, 2006.

Medizona is a wonderful restaurant, but this version of the recipe is now a home favorite for me. Crayfish are hard to come by in Arizona for the average home cook, so I used shrimp. Another note - this is just as good without the corn, so make it your own.

Shrimp Corn Risotto:
(serves 4-6 as a side dish)
1/4 c olive oil
1 c chopped onion, small dice
4 garlic cloves, minced
1 c arborio rice
2 tbs tomato paste
1 c dry Sherry
3 cups chicken stock, warmed
2/3 cup corn kernels
1/2 lb raw crayfish tails or medium peeled deveined raw shrimp
1/4 c grated parmesan cheese (use the good stuff)
2 tbs butter
2 tbs parsley, chopped finely
Salt and pepper to taste

Directions:
Heat oil in a large saute pan, add onions and garlic and saute until soft but not browned. Meanwhile, heat your stock.

Next, add the rice to pan and saute until the rice begins to appear translucent on the edges.

Add the tomato paste and sherry and cook until almost all liquid is absorbed.

Next, add broth one cup at a time, stirring constantly, until all liquid is absorbed before adding more broth. Don't rush this process, it is the time when the rice becomes creamy and soft.

Continue this until all broth has been added and most of the liquid is absorbed.

Next, add corn and shrimp and simmer just until shrimp turns pink and firms up. Add cheese and butter and parsley, salt and pepper to taste.

Serve immediately.