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 pepperSauteed Vegetables: 1 large red bell pepper 2 cups oyster mushrooms 1 cup chopped green onion tops 1 Tbsp. butter to taste, kosher salt and cracked black pepperVeal Chops: 4 12-oz. center-cut veal chops to taste, kosher salt and cracked ...
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