Shrimp Risotto

Ingredients:

• 1/2 cup short grain rice (do not get parboiled or minute rice)

• Chicken Stock (Add as much as needed. It’s better to have too much on hand than not enough!)

• Frozen uncooked shrimp (Whatever size and quantity you’d like)

• 1 T Butter

• 1 T Minced/Crushed Garlic

• 1/4 - 1/2 Cup Shredded Parmesan Cheese (Some reserved for topping)

• Italian Seasoning to taste
  

Instructions

1. In a medium saucepan, melt butter over medium heat

2. Give the rice a brief toast in pan with butter. DO NOT BROWN RICE.

3. Continually add small amounts of stock - enough to cover the rice, but not too much that you’ll boil the rice. If you add too much stock you run the risk of making your rice mushy.

4. Add Italian Seasoning and garlic in with your first add of chicken stock.

5. Cook the shrimp in a separate pan with some butter, olive oil and a little bit of garlic. Cook until not frozen and to the texture of your liking.

6. Keep adding stock until it cooks down and keep adding it until the rice becomes cooked. You will know your rice is cooked when you taste it and it’s firm but not crunchy.

7. When the rice is cooked, stir in Parmesan cheese. Stir until the cheese is melted.

8. Add in the shrimp, or serve on top at the end.