mushroom, shrimp, and tomato risotto


2 32oz containers of chicken stock
1 tbsp olive oil
15 shrimp (16/20 count)
1.5 cups arborio rice
1/2 cup diced onions
1 tsp slap ya mama original seasoning
1 tsp lemon zest
1/2 cup vermouth
1/4 cup diced tomatoes
1/2 cup parmesan cheese
Squeeze of lemon

Toss peeled shrimp with slap ya mama seasoning, set aside
In a small sauce pan, keep chicken broth warm (You may not need the entire 2 cartons, but with risotto rice, you know it can be finicky)
In a large pan, heat olive oil
Place diced onions and cook on medium heat until translucent
Add mushrooms, cook down for a minutes or two until soft
Add rice
Stir it to coat each grain of rice with oil
Add diced tomatoes
Add wine and cook until it has evaporated
With a cooks ladle, start adding the chicken broth
You will continue to stir and add chicken broth, so be patient
Add one ladle at at time and cook until the rice soaks it up
When it soaks it up, add an additional ladle
Once it looks like the rice is creamy it is time to add the shrimp
Add the cheese and stir around