Prawn and Mushroom Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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risotto Ingredients:
4 cups reduced-sodium chicken broth |
1 tablespoon icbinb |
1/2 cup finely chopped onion |
3 teaspoons minced fresh garlic |
185 g arborio rice |
175 ml dry white wine |
4 teaspoons olive oil |
6 ounces shiitake mushrooms, stemmed, caps sliced (about 2 cups) |
2 teaspoons minced fresh thyme |
1 dash salt |
3/4 pound medium shrimp, shelled and cleaned (tails removed if desired) |
1/4 cup freshly grated parmesan |
2 tablespoons minced fresh parsley |
Directions:
1. In a medium saucepan, bring the chicken broth to a simmer; reduce heat to low and keep warm.
2. Melt the butter in a large skillet over medium-low heat. Add the onion; saute until softened, 3 minutes. Add 1 teaspoon of the garlic; saute 30 seconds. Stir in the rice, then add 1/2 cup of the sherry; cook until absorbed, stirring frequently, about 2 minutes. Add 1/2 cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth 1/2 cup at a time; stir each 1/2 cup until absorbed before adding the next. Cook, stirring frequently, until rice is tender and creamy, 20 to 25 minutes.
3. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and saute until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; saute 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and saute 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.
4. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.
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