Shrimp Chowder Risotto

Instructions

1. 1

   In a pot, bring the broth and milk to a boil. As soon as it comes to a boil, remove from the heat and keep warm.

2. 2

   In a large pot over medium heat, soften the carrots, celery and onion in the oil.

3. 3

   Add the rice and cook for 1 minute, stirring to coat well. Deglaze with the wine and reduce until almost dry.

4. 4

   Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is fully absorbed between each addition. Season with salt and pepper. Cook for 18 to 22 minutes, or until the rice is al dente. Stir in the shrimp, corn, parsley and nutmeg. Continue cooking for 2 minutes, stirring continuously, until the shrimp is cooked.