In a small saucepan, bring the stock to a simmer. Keep over low heat until ready to use.
In a large saute pan or a non-stick wok, add 2 tablespoons of the butter and the extra virgin olive oil. Over medium/low heat, heat until the butter is melted. Add the minced garlic and saute for 30 seconds.
Now, add the arborio rice into the pan and stir to coat it in the butter and garlic. Stirring regularly let the rice cook until it is slightly translucent and starts to give off a “nutty” aroma, about 3-5 minutes.
After the rice has slightly cooked add in the dry white wine. Stirring continuously, let the rice cook in the wine until all of the wine is absorbed into the rice.
Add one cup of the warm stock to the rice. Continue to stir until all of the stock is absorbed. It will take approximately 7-10 minutes for the stock to absorb. If it is absorbing faster than that, then turn down the temperature of the burner, you don’t want it to cook too fast!
Repeat step five 3 more times, stirring continuously and adding the warm stock only one cup at a time. Now you should be left with about 2 cups of warm stock.
Before adding the remaining stock, stir in the chopped swiss chard and let cook for 2 minutes,of course still stirring continuously.
Add all of the remaining stock (2 cups) and stirring continuously, stir until all of the stock has absorbed into the rice.
Stir in the Parmesan cheese, remove from heat, loosely cover with a lid or a piece of aluminum foil and set aside.
In a small bowl, combine the raw shrimp with the oregano, garlic powder, and black pepper. Toss to coat.
In a small fry pan, over medium heat, heat remaining 3 tablespoons of butter.
When the butter is melted, add the shrimp. Cook for 5-7 minutes until shrimp are pink and thoroughly cooked.
Add the cooked shrimp to the risotto and serve immediately.
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