SHRIMP RISOTTO
Brio Tuscan Grille Recipe
Risotto:
6 ounces chicken stock
1 1/2 tablespoons lobster butter (compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper)
3 ounces diced cooked shrimp
6 ounces cooked risotto
2 ounces seared peppers
1 tablespoon grated parmesan cheese
1/4 tablespoon salt and pepper
1 tablespoon basil
Garnish:
1 tablespoon tomato dice
1 tablespoon shaved parmesan
1 teaspoon parsley
In saute pan melt butter and stock, add shrimp and risotto. Break up risotto in pan. As risotto cooks slowly start to mix then stir. Stir frequently until almost the consistency of smooth rice, then whip to attain desired consistency. Add peppers, grated cheese, salt, pepper and basil. Place in a large bowl and garnish with diced tomatoes, shaved parmesan and parsley.