Ingredients
3 c chicken stock2 T vegetable oil
1/4 c butter
2 shallots, diced
1 leek, diced
1-1/2 c Arborio rice
2-1/2 c Champagne, or dry sparkling white wine
1/2 c SarVecchio
12 large cooked shrimp
1 T truffle oil
Salt and pepper to taste
Description
Petit Chef
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