Mushroom and Shrimp Risotto

Ingredients

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  500g

• Mushrooms

  Portabella, raw

  300g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Arborio Rice

  Trader Joe's

  278g

• Cooking wine

  Alcoholic beverage

  6 fl oz or 174g

• Butter

  Unsalted

  100g

• Parmesan cheese

  Shredded

  250g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Make the shrimp stock by boiling a bit of water with the onion peels, and a bit of salt. Once the water is boiling, add the shrimp and let cook just for a little bit, until their color changes to orange. Strain the stock, and peel the shrimp
2. Heat a pan with a little bit of olive oil, and saute the mushrooms. Add a bit of butter to finish the sauteé mushroom, reserve them,
3. Heat A Pan Over Medium Heat. Sauté Onion And Mushrooms In olive oil Until Tender, 5-10 Minutes.
4. In the same pan, add a little bit more of olive oil, and reheat the shrimp. Add a bit of minced garlic. Reserve them with the mushrooms
5. In a pot, add olive oil, with the onion and remaining garlic. Sauteé until the onion becomes translucent.
6. Add the rice
7. Sauté risotto a few minutes; once transparent, add cooking wine and sauté until wine has cooked out.
8. And Pour strained shrimp stock 1 cup at a time, only pour the next one when the first evaporates. Keep stiring.
9. When Rice Is Cooked Take From The Heat, add the mushrooms and shrimps and combine everything
10. Add Parmesan And Stir Until Completely Incorporated. Add Butter For Shine And Mix Until Butter Is Melted. Add A Bit Of parsley If Desired. Serve And Enjoy!

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