3 tbsp. oil
1 1/2 c. riceland rice
4 c. hot chicken broth
1 1/2 tsp. salt
1/4 tsp. marjoram
6 tbsp. butter
3/4 c. white dry wine
1 lb. shrimp
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese

Heat oil and 4 tablespoons butter in skillet; add rice and cook until wine absorbed and add 2 cups broth. Cover and cook over low heat for 15 minutes. Mix in shrimp, spices, broth, cheese and butter. Cook 10 more minutes.