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
1 cup

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.