Marilyn's Corn and Shrimp Risotto dish is a delicious culinary pleasure.  Easy preparation and short cooking times lead to a wonderful seafood dinner. Get into the kitchen and into a new favorite meal!  


6 cups chicken broth

3 tablespoons olive oil

1 large onion, halved and thinly sliced

1 pound raw, peeled and deveined shrimp

12 ounces frozen whole kernel corn

1/3 cup shredded basil

2 tablespoons butter

2 cups raw Arborio rice

½ cup dry white wine

1 cup shredded Parmigiano-Reggiano

Kosher salt and pepper to taste


Put the broth in a pot and bring to a boil.  Turn to simmer and keep hot.

Melt the olive oil in a skillet and saute onion for 5 minutes.  Stir in the shrimp and cook, stirring, until cooked through.  Stir in the corn and stir just until hot.  Stir in the basil. Remove from the heat and set aside.

In a heavy pot melt the butter and stir in the rice, stirring, just to coat.

Add the wine and cook until wine is reduce to about 3 tablespoons.  Ladle in enough hot broth to just cover the rice.  Cook on medium, stirring, until broth is absorbed.  Repeat, stirring, for about 18 minutes, or until rice is cooked al dente.

Toss in the shrimp mixture and cheese.

Season and serve.

Grilled Corn and Bay Shrimp Risotto