Mushroom and Shrimp Risotto

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This is an interesting flavor combination for risotto.

Shared by svenetos

Serving Size / Yield

6 servings

Ingredients

6 C. water
3 Tbs. butter
1/4 C. finely chopped shallots
10 oz. white mushrooms, thinly sliced
pepper
salt
2 C. medium-grain rice
12 oz. shelled and deveined shrimp, cut int 1/2-inch pieces
1/2 C. grated parmesan cheese

Directions

In a large pot, bring water to a simmer over medium heat. Lower heat to keep water hot. In a wide saucepan, melt 2 Tbs. butter over medium heat. Add shallots and mushrooms. Cook until juices evaporate and mushrooms turn brown. Should take 10 minutes. Add salt and pepper to taste.

Add rice and cook, stirring, for about 2 minutes. Add 1/2 C. water and stir until liquid is absorbed. Continue adding water 1/2 C. at a time. Stir after each addition. Adjust heat so that the liquid simmers quickly. Make sure the rice doesn't stick to the pan. About halfway through cooking, stir in the shrimp and salt and pepper to taste.

Use as much of the water is needed so that the rice is tender and fir, and risotto is creamy. Taste a few grains when you think it might be ready. If not, then try again in a couple minutes. Cooking time is 18-20 minutes. Remove risotto pan from heat. Stir in 1 Tbs. butter. Stir in cheese. Serve.