Grilled Veal Chops with Rock Shrimp Risotto

INGREDIENTS:Rock Shrimp Risotto:
5 cups chicken stock, crab stock or canned chicken broth
½ cup finely chopped onion
2 Tbsp. butter
2 cups uncooked arborio rice
8 oz. rock shrimp, peeled and deveined
½ cup white wine
to taste, kosher salt and white pepper

Sauteed Vegetables:
1 large red bell pepper
2 cups oyster mushrooms

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