Risotto with mushrooms and sauteed shrimp

Risotto is a very popular Northern Italian starch that combines the crunchy yet creamy taste of short grain aborio rice. And since the risotto has a neutral flavor, you can incorporate the more pronounced flavors of parmesan cheese, dried mushrooms, shell fish or herbs. A basic risotto (cooked without extra ingredients) can be served as a side dish to more complex offerings such as roasts or braised meats.


1/2 ounce dried porcini mushrooms
2/3 cup boiling water
1 cup clam juice
1/2 pound button mushrooms
1/2 pound medium shrimp, shelled and deveined
8 cups chicken stock
4 T. butter
1 T. Olive oil
1 medium onion
2 cups Aborio rice
3/4 cup dry white wine
1 bay leaf
Kosher salt and freshly ground black pepper to taste
butter for garnish
1/2 cup parmesan cheese

1. Reconstitute the dried mushrooms by placing them in a small bowl with boiling water for about 10-15 minutes until the mushrooms have softened. Srain the liquid through a fine sieve lined with cheesecloth. Rinse the mushrooms, being sure to remove any remaining grit, Chop them. Combine the broth, clam juice with the mushroom liquid and simmer.

2. In a large, heavy pot, simmer the chicken stock.

3. Sautee the onion in butter and olive oil for 5 minutes. Add garlic, cook and stir about 2 minutes. Add button mushrooms and cook for 2 minutes. Add wine and cook until absorbed. Add rice and cook until the grains are coated with butter.

4. Add dried mushrooms and 1/2 cup of the simmering stock and stir until the stock has been almost completely absorbed. Continue cooking rice, adding 1/2 cup of stock at a time, constantly stirring and waiting until almost all the broth is absorbed before adding more broth. When 1/3 of the broth has been absorbed, add the bay leaf and a pinch of safron threads. Continue adding broth and stirring.

5. When almost all liquid has been absorbed, add parsley, paresan cheese, sauteed shrimp and butter.

6. Stir rice to mix all ingredients and season with salt and pepper to taste.

7. Transfer rice to a serving bowl and serve immediately.

Serves 6