Reserve between 1 and three shrimp per serving for garnish, if desired. Cut the remaining shrimp into 3-5 pieces depending on their size and how large the pieces in the risotto you want. Put all the shrimp (cut and whole) in a bowl with the olive oil and 1 tablespoon of the seasoning and mix well. Refrigerate until needed.

In a saucepan, warm the vegetable stock with the bay leaf over low heat. Separately, in a large skillet over medium heat, add the rice to the dry pan. Gently toast for about 4 minutes. You will smell a difference but do not brown the rice. Remove to a bowl. In the same pan, add 2 tablespoons butter until melted. Add the chopped onion and jalapeño to the melted butter and sauté until the onion is translucent but does not brown.

Next, add back the rice and stir to coat with the butter. Add the wine and cook, stirring often, until the wine is absorbed. Ladle in about a ½ cup stock at a time, stirring often. With the first addition of stock, add the other 1 tablespoon of Southwestern Seasoning. Once the stock is almost absorbed, add more stock, making sure the rice doesn’t stick or brown on the bottom. Continue this process for about 15 minutes then stir in the chopped shrimp.

Serve and garnish with more jalapeños, green onion, or parsley.