4 to 5 cups of Chicken broth
3/4 cup of white wine
small shallot (I use shallots because I find them not as strong as regular onions)
1 tb. olive oil or butter (I used a little more)
1 cup of Arborio Rice
1/2 cup of Parmigiano cheese (I used a little more)
1. In a pot heat the Chicken Broth
2. Chop shallots small and sautee in the butter or oil with a little salt in a large saute pan(I use butter to give it more flavor)
3. Add the rice and stir until coated about 1 minute.
4. Add about a ladleful of liquid slowly and stir until it is gone (Turn heat to low but not simmer)
5. Keep adding liquid and stirring slowly.
6. You can add the wine at any time now and stir. (I alternate with the broth and wine 1/4 cup of wine at a time)
7. About 2/3 of the way through, add the shrimp.
(I usually sautee the shrimp first in a separate pan, so they are cooked when I put them in the rice. Put them in whole or you cut the in pieces your choice)
8. Keep adding liquid and stirring (make sure liquid is dry before adding more.
9. When the rice is cooked (soft on the outside and still a little al dente on the inside) add the Parmigiano and mix well.
I used the same basic recipe for the vegetable one as well and sautee the vegetables in some butter separately so that it has a nice flavor,
Add them towards the end of the cooking also. I generally mix veggies and shrimp. Peas, broccoli, and carrots are my favorites to put in.