Baxter's Interurban Grill Shrimp Risotto

Ingredients

Shrimp

• 3 large shrimp, cut 1/2 inch lengthwise
• 1 cup risotto
• 3 stalks asparagus, chopped
• 2 ounces oyster mushrooms
• 1 ounce Parmesan cheese
• 6 to 8 ounces seafood stock
• Fresh parsley, thyme, oregano to taste
• Salt and pepper to taste

Risotto

• 2 pounds arborio rice
• 2 quarts chicken stock
• 1 medium onion
• 1 stalk celery
• 1/4 cup olive oil
• 1/2 pound butter
• 1 cup white wine

Instructions

1. Heat oil and butter together in a heavy bottom pan.
2. Chop onion and celery. Sauté until soft.
3. 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.

Notes

You may not need all 2 quarts of stock. Do NOT overcook rice!

Attribution

Kelly Crisp, Baxter's Interurban Grill, Tulsa, Oklahoma