Austrian Shrimp Risotto

Method

1. Heat broth in a saucepan and keep warm.
2. Sauté onion and garlic in butter and oil until translucent.
3. Add Arborio rice and toast for 2 minutes.
4. Pour in white wine and stir until absorbed.
5. Add broth gradually, stirring constantly until rice is creamy.
6. Add shrimp and cook until pink and curled.
7. Mix in Parmesan cheese and season with salt and pepper.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.