Directions:
Sauté onion and garlic in 1 T of Italiano EVOO over medium heat (in a dutch oven) for 3-4 minutes.
Add the rice, chicken broth and wine. Stir a couple of times. Cover put in a preheated 350 degree oven.
Cook for 45 minutes or until the majority of the liquid is absorbed. Stir in Parmesan cheese, butter, and
salt pepper until combined and cheese is melted, then add parsley.
Feel free to throw in a few frozen peas, mushrooms, chopped artichoke hearts, or anything else you'd like!
During the last 5 minutes of cooking the Risotto, mix shrimp, Spicy Garlic Parmesan Olive Oil, paprika, salt pepper
together in a bowl. Put shrimp on a baking sheet in a 400 degree oven and cook for 5 minutes.
Add shrimp to finished Risotto and serve.
Recipe by Diane, Long Grove Olive Tap
