b'SErvES 4Risotto with Shrimp6 cups chicken stockteaspoon onion powder bring the chicken stock to a low simmer. teaspoon granulated garlic powderMix the dry spices in a bowl and sprinkle all over the shrimp. teaspoon cayenne in a large, deep saut pan, brown the shrimp in the olive oil over high heatteaspoon salt for about 1 to 2 minutes. Take the shrimp out with a slotted spoon and placeteaspoon pepper in a dish for later. When the shrimp are cool enough to handle, cut them 1 pound shrimp, shelled andinto -inch pieces.deveined To the same pan, add the red pepper flakes and garlic, and cook, stirring 4 tablespoons davinci 100% purewell, for 1 more minute. add the onions and saut over medium heat until olive oil theyre softened, about 6 to 7 minutes.add the rice. stir to coat and combine well, about 1 minute. teaspoon red pepper flakes add the wine, scraping up all the little brown bits from the bottom of the 4 cloves garlic, thickly sliced pan. stir and cook until most of the liquid is absorbed. add the fresh herbscup onion, finely choppedand stir well for a minute.1 cup arborio rice add 1 cup of stock and stir to combine. stir frequently to keep the rice from 1 cup white wine sticking or burning. allow the rice to absorb most of the hot stock before 1 tablespoon chopped parsley adding the next cup, about 2 to 3 minutes. add the chopped shrimp, then 1 tablespoon chopped fresh basil continue adding stock, 1 cup at a time, until you have added 4 cups. add the 1 cup chopped fresh tomatoes,chopped and peeled tomatoes, and the remaining stock, aboutcup at a peeled and seeded time, until the rice has finished cooking (about 30 minutes). at this point, it should be creamy. optional: When the risotto is finished, add the optional parmesan cheese and softenedcup parmesan cheese butter. stir well. distribute the risotto among 4 serving dishes, top with prosciutto chips (see directions below), and serve immediately.4 tablespoons softened sweet butter to prEparE thE proSciutto chipSbrush the bottom of a large nonstick saut pan with 1 teaspoon of olive oil.cup crumbled prosciutto chipsLine the pan with about 4 ounces of thinly sliced prosciutto.(See accompanying recipe.) cook over medium heat for 15 minutes, turning once.proSciutto chipS Lay the crisped prosciutto slices in a paper-lined dish until completely cool. 1 teaspoon davinci 100% pure break into small chips and use to decorate risotto dishes, salads and soups. olive oil The chips can be stored in a tightly sealed container in the refrigerator for up to 4 days.4 ounces thinly sliced prosciutto 96'