Risotto with mixed Mushrooms & Shrimp~~~
RECIPE:
1.5 cups of arborio rice
(1) quart of shrimp broth/stock (or seafood broth)
(6-7) mushrooms diced (we used white button in class)
1 tsp of salt (we used merlot infused sea salt)
(4) jumbo shrimp (sauteed in 1 tbsp of butter) & 1/2 tsp of garlic chopped added once the shrimp is cooked
(1) TBSP dried Italian herbs
3 oz heavy cream
1-2 TBSP butter
3 oz Madeira wine or any red wine
3 oz shredded parmesan cheese
neutral oil
PROCEDURE:
~ Sauté 2/pp or desired number of shrimp in butter, pull aside once cooked
~ Sauté diced mushrooms in neutral oil (about 3 TBSP) and once mushrooms start dancing in oil, add arborio rice as you toast the rice (do not pre-rinse the rice), add herbs, add salt and 25% of broth..
~ Continue stirring rice & mushrooms while continuing to add broth as needed until rice cooks to just shy of being done (about 85-90%)
~ Once arborio rice is cooked to about 90-95%, add remaining butter, heavy cream and top with sautéed shrimp and enjoy
