1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 small onion, chopped 4 cloves garlic, minced 1 cup aborio rice 2 Tablespoons tomato paste 1/4 cup dry sherry 6-8 cups gf chicken broth Kernels from 1 ear of corn 1/2 lb peeled medium uncooked shrimp, coarsely chopped 1/2 cup grated Parmesan cheese 1 Tablespoon unsalted butter 2 Tablespoons choppe parsley
In a medium saucepan, heat the chicken stock and keep on low. Heat the oil and melt butter in a separate heavy medium saucepan. Add onions and garlic and saute until onions are softened. Add rice and cook until rice begins to turn opaque. Add tomato paste and mix in. Add sherry and cook until liquid evaporates. Add about 1 cup of chicken broth at a time to rice mixture and let simmer over medium-low heat. When broth has been absorbed, add more broth and continue until rice is almost done. Add corn and shrimp and cook about 3 more minutes. When rice is just tender but not mushy add Parmesan cheese, butter and parsely. Stir to mix and salt and pepper to taste. Serve immediately.