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["risotto base", "-Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired.", "", "vegetables", "steam:", "6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)", "saute (until soft):", "2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)", "2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)", "1/2 cup diced red pepper (1/2 inch pieces)", "add:", "chopped asparagus", "1 cup halved-cherry tomatoes", "", "-Turn down heat until risotto is almost finished.", "-Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto.", "-Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in.", "", "tomato marmalade - the best part!!!", "-Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you're making the risotto portion. By the time you're done with the risotto- the marmalade should be perfect for ""dolloping"" on top of the finished risotto dish."]
