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Shrimp Risotto

Shrimp Risotto

Thursday, January 01, 2004
Italian/Appetizers-Side Dish
Shrimp (3 large shrimp, cut 1/2 inch lengthwise)
1 c risotto
3 stalks asparagus, chopped
2 oz oyster mushrooms
1 oz Parmesan cheese
6-8 oz seafood stock
fresh parsley, thyme, oregano to taste
salt and pepper to taste

2 lbs arborio rice
2 quarts chicken stock
1 medium onion
1 stalk celery
1/4 c olive oil
1/2 lb butter
1 c white wine
Heat oil and butter together in a heavy bottomed pan. Chop onion and celery. Sauté until soft. Add white wine. Bring to a boil and add rice. Mix well. When liquid is almost absorbed add hot chicken stock, 8 ounces at a time, until absorbed. Note: You may not need all 2 quarts of stock. Do NOT overcook rice!
Nutrition Facts:
Kelly Crisp, Baxter's Interurban Grill
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