Sweet Corn And Shrimp Risotto Recipe

Ingredients

1 cup Spanish Chorizo- 2 Links

1 T butter or oil

1 bunch Green Pepper (1/2 cup) chopped

1 Large red pepper chopped

4 medium Zucchini (4 cups) diced

1 lb shelled Shrimp

1/2 white wine

8 ears of corn-kernals cut off (5 cups)

1 cup shrimp stock*

1/2 cup heavy cream

3 T basil slivered

*Shrimp Stock

1 T olive oil

Shells from 1 lb shrimp

1 1/2 cup water

Heat oil in large fry pan

Saute chorizo until 3/4 cooked

add onion and red pepper, sauté until tender

add zucchini and shrimp, cook until shrimp are 1/4 done

add wine, reduce

add corn kernels and 1/2 cup shrimp stock. cook 2 minutes

add remaining 1/2 cup shrimp stock, cook until corn is crisp,

add cream and serve in bowls

add basil on top

Heat oil medium low, add shells cook 2 minutes stirring often

add water, simmer 5-7 minutes, pressing down of shells with spatula to extract flavor.

pour tour mesh stariser into sauce pan, press down to until all liquid extracted.