Parmesan Risotto with Shrimp

Ingredients:

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Preparation:

1. Combine 2.5 cups of chicken stock and 1.5 cups of water in a saucepan. Bring to a simmer 2. Finely chop 1 shallot and mince 4 cloves of garlic. 3. Saute shallot until clear (about 6 minutes). Add garlic and saute for about 30s to 1min (or until fragrent). 4. Add 1 cup arborio rice to the shallots and garlic. Toss to combine and toast for 3-5 minutes. 5. Add 1 cup dry white wine to the rice and let simmer until the alcohol has cooked off/until most of the liquid has absorbed. 6. Add the stock/water mixture to the rice 1 cup at a time, letting the rice simmer and absorb the liquid. 7. While the rice is simmering, cook shrimp in a pan with a pat of butter until pink. 8. When all the liquid has been added to the rice and absorbed, add parmesan cheese, salt, and pepper to taste. 9. Top risotto with shrimp and enjoy!