Recipe courtesy of Chef Geoff Gunn at the 2004 Taste of Tillamook County

ROSEMARY SKEWERED SPOT PRAWNS and PORTOBELLO MUSHROOM RISOTTO with AGED BALSAMIC

Ingredients

2 oz. butter	3 oz. Parmesan or Asiago Cheese
2 oz. olive oil	2 oz. aged balsamic vinegar
1 oz. onion, chopped fine	30 sprigs of fresh rosemary
1 oz. garlic, minced	30 large spot prawns
1 oz. shallot, chopped fine	2 1/2 lbs. bay shrimp, cooked
1 lb. Arborio (Italian rice or risotto)	4 lbs. Portobello mushrooms, sliced thin
1 1/2 qt. chicken stock	1/4 cup white wine
1/4 cup heavy cream	salt and pepper to taste

1.	Strip rosemary sprigs of all leaves, keeping a small tuft of leaves at the thinner end of each sprig for decoration. Chop the rosemary leaves fine, and set aside for later. Cut thicker end of each sprig at an angle to make a sharp point. Carefully skewer one spot prawn lengthwise onto each sprig. Set aside.
2.	Heat 1 ounce of butter and 1 ounce of olive oil in large sauté pan. Add onion, shallot, garlic and chopped rosemary leaves. Sauté until soft. Do not brown. Add rice and toss until completely coated with butter mixture. Using a 6-ounce ladle, add 1 ladle of tock to the rice mixture at a time, stirring the rice over medium heat until the stock is absorbed and rice is almost dry. Continue this process, adding only one ladle at a time until rice is tender, but still firm. It should be moist and creamy, and take about 30 minutes. Remove rice from heat.
3.	In a separate pan, heat the remaining 1 ounce of olive oil. Add mushrooms and skewered prawns. Once underside of shrimp are done (pink), flip the shrimp, add splash of white wine, and continue cooking until done (about 3-5 minutes). Add cooked bay shrimp at end of cooking time, simply to heat. Remove pan from heat. Set prawn skewers aside for later.
4.	Bring the remaining 1 ounce butter, parmesan and heavy cream to a boil in large saucepan. Stir in the rice mixture, mushrooms and bay shrimp. Season to taste. Place 7 ounces of the finished rice mixture on each plate. Stand 3 skewered prawns with tails up in center of rice pile. Drizzle with aged balsamic to finish.

SERVES 10.