Ciao Chow Linda

1/2 pound shrimp

salt, pepper and paprika

2 tablespoons olive oil

1 cup arborio rice

3 cups broth (I used homemade broth made with corn cobs and shrimp shells)

1 shallot

1 tablespoon olive oil

1 tablespoon butter

1/2 cup white wine

about half a dozen cherry tomatoes, cut in half

2 ears of corn, stripped from the cob

fresh thyme to sprinkle in

1 tablespoons butter to stir in at the end

Season the shrimp with salt, pepper and paprika.

Sear the shrimp over high heat in a pan with some olive oil (about 2 tablespoons).

Do not need to cook the shrimp all the way through since they will cook further in the risotto.

Remove the shrimp from the pan.

Saute the minced shallot in a saucepan with the olive oil and butter until softened.

Do not let the shallots brown.

Add the raw rice and stir with the shallots, butter and olive oil over medium heat.

Add the white wine and stir.

Add a ladle ful of broth at a time, stirring all the while for the rice to absorb the liquid.

Keep adding liquid for another 15 minutes, until almost cooked.

Add the shrimp, the cherry tomatoes and the raw corn and stir.

Keep adding more liquid until the risotto is cooked and there is still a bit of liquid in the pan and movement to the risotto.

If you shake the pan, it will make an "onda" or wave.

Stir in the butter and serve.