Shrimp Mushroom Risotto for Two

Difficulty: **

1 Tablespoon olive oil
1/2 Cup chopped onion
3/4 pound fresh mushrooms, cleaned and thinly sliced
3/4 cup Arborio or medium grain rice
1/2 cup dry white wine (used 1/4 cup and then 1/4 cup)
2 cups/1can reduced sodium chicken broth
1/2 cup frozen peas
1/2 pound fresh cooked medium shrimp
1/4 cup Parmesan cheese
1 tablespoon chopped parsley
To your Flavor salt and pepper

1. Poor oil into a 5 or 6 quart pan over medium-high heat, when hot add onion and mushrooms and stir often until onion is limp and the liquid is gone - takes 5 minutes or so. Then add the arborio and stir until it is opaque another 3 minutes or so.
2. Add the first quarter cup of wine and stir until it is absorbed and the wine touches all the little grains of arborio - 1 or 2 minutes. Then add the other quarter cup of wine, stir it in and then add the chicken broth. Bring to a boil over high heat, then reduce and simmer. Add the frozen peas and stir in.
3. STIR OFTEN! About 15 -18 minutes.
4. Cut the tails off the shrimp and heat them with a bunch of butter in a frying pan. Don't overcook. About 2/3 of the way through the cooking of the risotto, add the shrimp to the risotto. Stir well.
5. Stop when the moisture is absorbed but the risotto is creamy. Add parmesan, chopped parsley, salt and pepper.

Tips: Serve with a fresh salad, the rest of the wine, and a nice piece of fresh bread. There are lots of other spices that can be added if you like more flavor: Sage, Tarragon, Thyme, etc. Many recipes recommend using a variety of mushrooms. Fresh Parmesan adds a lot too.
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