Shrimp and shiitake risotto

By duckieq

Ingredients

• 4 c. reduced sodium chicken broth
• 1 t. unsalted butter
• 1/2 c. finely chopped onion
• 3 t. fresh minced garlic
• 1 c. arborio rice
• 3/4 c. dry sherry or dry white wine
• 4 tsp olive oil.
• 6 oz. shiitake mushrooms, sliced
• 2 tsp minced fresh thyme
• 1 lb md. shrimp, cleaned
• 1/4 c. fresh grated parmesan
• 2 t. fresh, minced parsley

Preparation

Step 1

1) bring broth to simmer, reduce to low and keep warm

2) melt butter in large skillet over md. low heat. add onion, saute til softened, about 3 minutes. add 1 tsp of the garlic; saute 30 seconds. stir in rice, then 1/4 c. sherry; cook til absorbed stirring frequently, about 2 minutes. add remaining broth 1/2 c. at a time; stir each half cup til absorbed before adding next. cook, stirring frequently, until rice is tender and creamy, 20 -25 minutes.

3) heat 2 tsp olive oil in skillet over md high heat. add mushrooms and saute til golden' about 5-7 minutes. add 1 tsp each of garlic and thyme and a pinch of salt; saute 1 minute then transfer to plate. add remaining oil and shrimp to pan; cook 2 minutes. add remaining garlic and saute 1 minute. add remaining sherry and simmer 1 minute, until shrimp i s just barely cooked thru.; set aside

4) when risotto done cooking, stir in shrimp and liquid, mushrooms, parmesan, parsley and remaining thyme