1st Cru, Vallée de la Marne, Champagne, FR (HALF)

Gaston Chiquet 'Tradition'

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Risotto, freshly grated Reggiano, black pepper cream & roasted mushrooms, topped with seared shrimp & truffle oil

In a saucepan, heat the chicken or vegetable stock over medium heat. Keep it warm but not boiling.

Heat Stock

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.

Sauté Onions

Stir in the minced garlic and Arborio rice, cooking for another 2 minutes until the rice is lightly toasted.

Toast Rice

Pour in the dry white wine and stir until it's mostly absorbed by the rice.

Add Wine

Gradually add the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This should take about 18-20 minutes.

Cook Risotto

Once the rice is creamy and al dente, remove from heat and stir in the remaining butter, freshly grated Reggiano cheese, and black pepper.

Finish Risotto

In a skillet, melt the tablespoon of butter over medium-high heat.

Melt Butter for Shrimp

Season the shrimp with salt and black pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they are pink and cooked through.

Cook Shrimp

Remove the shrimp from the skillet and drizzle with truffle oil. Set aside.

Add Truffle Oil

Preheat Oven

In a bowl, toss the sliced mushrooms with olive oil, salt, and black pepper.

Prepare Mushrooms

Spread the mushrooms on a baking sheet and roast in the oven for about 15-20 minutes until golden and tender.

Roast Mushrooms

Spoon the risotto into bowls and top with the roasted mushrooms and seared shrimp.

Plate Dish

Drizzle additional truffle oil over the top and serve immediately.

Finish and Serve

Arborio rice

Chicken or vegetable stock

Onion, finely chopped

Garlic, minced

Dry white wine

Butter

Olive oil

Freshly grated Reggiano cheese

Black pepper

Large shrimp, peeled and deveined

Salt

Truffle oil

Mushrooms, sliced

Risotto with Shrimp

Tender lamb chops grilled with Gorgonzola crust, sautéed spinach, marsala sauce

Gorgonzola Lamb Chops*

Grilled chicken on a bed of orzo, farro, mushrooms, & spinach tossed in pesto vinaigrette. Topped with tomato, fresh mozzarella, & drizzled with balsamic reduction

Chicken Caprese

Rigatoni, grilled chicken, mushrooms, spinach, red peppers, roasted red pepper cream sauce (B) (GF)

Pasta Brio

Seared shrimp in house-made Sicilian tomato sauce made with sun-dried tomatoes, olives, artichokes & yellow onions, tossed with spaghetti, topped with feta

Sicilian Shrimp Spaghetti

A taste of all three: Roasted Red Pepper Bruschetta – fresh mozzarella, basil, Parmesan, balsamic reduction (V), Roasted Tomato & Ricotta Bruschetta – fresh basil, balsamic reduction (V), Sliced Steak Bruschetta* – Gorgonzola, arugula, charred tomato, Parmesan, balsamic reduction

Bruschetta Sampler

Shaved tender beef, field greens, capers, mustard aioli, grated Grana Padano

Carpaccio*

Make Risotto With Shrimp Recipe in just 45m. Risotto, freshly grated Reggiano, black pepper cream & roasted mushrooms, topped with seared shrimp & truffle oil

Risotto With Shrimp Recipe

Ingredients

Risotto Base

Shrimp Topping

Roasted Mushrooms

Method

Preparing the Risotto