In a saucepan over high heat, bring the broth and milk to a boil. Turn off the heat, cover and keep warm.

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

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

Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely 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 about 2 minutes or until the shrimp are cooked.