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Baxter's Interurban Grill Shrimp Risotto





  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.

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

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


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