Vicki's Shrimp Risotto

This is a relatively easy risotto to cook. My mom found this in a cookbook years ago and it does freeze well so I usually use 2 lbs. shrimp and freeze half.   Enjoy!

Shrimp Risotto

6T butter 
1-2 cloves garlic
3T olive oil 
1 1/2 c raw rice
3/4c dry white wine 
4c hot chicken broth
1 lb cooked & cleaned shrimp 
1 1/2 t salt
3T grated parmesan cheese 
1/4 t marjoram

Heat 4T of butter & all oil in heavy skillet. Add garlic & rice stirring
occasionally until golden. Add wine, cook over med. heat until absorbed.
Add 1/2 the broth, cover & cook over low 15 min. Add shrimp, spices &
remaining broth. Stir lightly w/ fork. Recover & cook 10 min. over low
heat until rice is tender & dry. You can stir in the other 2T of butter &
cheese if you like now. (I don't add butter & do add cheese at the table)

I also use a risotto rice which seems to take longer to cook & I will
cook up to 2 lbs of shrimp with this amt. of rice.

Note: "T" is tablespoon, "t" is teaspoon.

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