Shrimp and Corn Risotto

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Heat the broth in a small saucepan over medium high heat. Meanwhile, in a large saucepan on medium high heat, add the oil and onions. When onions are translucent, add the garlic. About a minute later, add the wine. When the wine has reduced in half, add the tomatoes and cook until the tomatoes lose their shape. Add the rice, corn, oregano and parmesan rind and stir.

When almost all the liquid has been absorbed, add 1/2 cup of the heated broth and continue stirring. When all of the liquid has been absorbed again, add another 1/2 cup of broth and continue stirring. Repeat until the rice is cooked (creamy and tender), about 30 minutes. Stir in the parsley, parmesan cheese, and crack black pepper to taste.  Separately, sear the shrimp on med-high heat in a separate oiled pan to control the cook on the shrimp.  Add the cooked shrimp on top of the risotto and serve.