Shrimp and Mushroom Risotto
Classic italian dish with a nice touch of delicious shrimp
Equipment
- 1 frying pan
- 1 large pot
- 1 medium pot
- 1 set of basic kitchen utensils
Ingredients
- 2 lb shrimp
- 1 large onion finely chopped
- 10 oz rice
- 1/2 bottle white wine
- 2 oz butter
- 30 oz chicken stock
- 12 oz sliced mushrooms
- 1 cup chopped parsley
- 2 oz grated parmesan cheese
Instructions
- Place a pan at low-med heat and put the butter in. Add the onion and cook for about 10 minutes.
- Add the mushrooms and continue cooking and stirring for 5 minutes. Then add the rice and continue to stir for another 5 minutes.
- Add the wine and the chicken stock and cook for 20 minutes.
- On a separate pan, cook the shrimp at high heat. This is best done separately because the rice makes it hard to see when shrimp is cooked.
- Add the shrimp and continue stirring frequently and adding more stock as it becomes absorbed. Do this until the texture of the rice is creamy and resembles a rice pudding.
- Add parsley and parmesan and leave to rest 5 minutes, then serve and enjoy this delicious dish.
Notes
This not a quick dish to make, but it’s worth every minute. Enjoy.