Shrimp and mushroom risotto
Cooking Instructions
- 1
Start by sautéing the mushrooms and set aside. Get the chicken stock warm in a pot while you start the next steps. If you use room temp stock it will just slow the risotto for cooking properly.
- 2
Add the shrimp. Salt and pepper and mostly cook through, set aside
- 3
Add a coupe tbsp of olive oil and sauté the shallots scrapping up the fond and cook for a few minutes, then add the garlic until fragrant.
- 4
Add a tbsp of butter and once melted add the rice and toast for a few minute. Add the white wine and reduce out. Add a cup of warm chicken stock and start making the risotto, add in 1/2 cup of stock at a time as the liquid evaporates and the risotto is done
- 5
Add the mushroom, shrimp and parsley and cover and let sit for about 5 minutes
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