2 Tablespoons of cooking oil, separated
1/4 stick butter, melted
1 Red Onion, diced
1 cup rice
Chicken Stock for thickness (add as desired)
Fresh basil, diced
1 lb. Shrimp (16 Twenty-Count)
Tone’s Sea Salt & Tone’s Pepper
1 cup corn
1/4 cup Monterey Jack Cheese
1 oz. heavy whipping cream
1/2 oz. white cooking wine
•Place 1 tablespoon of oil in a soup pan over medium heat and a quarter stick of butter and melt.
•Once butter is browned off, dice 1 red onion and add to pan.
•Next add 1 cup of rice and cook until it starts browning, about 19-20 minutes.
•Slowly add in chicken stock, and continue to add chicken stock while risotto is thickening, until it reaches your desired consistency.
•While stock is cooking, take fresh basil and chiffonade it. Add to the soup.
•Once risotto is al dente, remove from heat and set aside.
•Take 1 pound of shrimp that are peeled and deveined, and place them in a large skillet on the stovetop with about a tablespoon of oil and begin to heat up.
•Add Tone’s Sea Salt and Pepper to taste.
•Add a little white cooking wine to the shrimp. Continue cooking the shrimp until they begin to change color. Flip shrimp to cook evenly. Add more Tone’s Sea Salt and Pepper as needed. Add this to the risotto and combine.
•Dice sundried tomatoes, stirring them in.
•Add 1 cup of corn to the risotto.
•Next, add heavy whipping cream.
•Lastly, add Monterey jack cheese and a little more fresh basil to the risotto.
•Scoop shrimp to the side of risotto pan, and place rice on your serving plate or bowl. Add shrimp to the top and serve.
1 cup Coffee
1/4 oz. simple sugar (1/2 Sugar & 1/2 water)
1/4 oz. Crown Royale
Drizzle of Honey
Heavy Whipping Cream to Taste
Cinnamon Stick for garnish
•Pour about 3/4 cup of coffee.
•Bring 1 cup of sugar and 1 cup of water to a boil, then reduce heat until it form simple syrup. Set aside.
•Add about a 1/4 ounce to your cup.
•Add 1/4 ounce of Crown Royal next.
•Drizzle a small amount of honey, and a small amount of heavy whipping cream in the drink.
•Shake in a bit of Tone’s Cinnamon for garnish on top and a cinnamon stick if desired. Serve.