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
Risotto: 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!
Kelly Crisp, Baxter's Interurban Grill
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