04-21-2005, 02:59 PM
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
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!
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
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!