Saute the mushrooms, asparagus, in butter (approx 5 min.). Salt and pepper to taste. Set aside. Saute rock shrimp in butter. Salt and pepper to taste. (approx. 2-3 min.) Set aside. Bring the chicken broth to a simmer.
Heat olive in a large pan (to accommodate broth as added) add shallots and saute approx. 2 mins. Add the rice and stir approx. 2 min. Add 1 cup wine and stir until completely absorbed. Begin adding the simmering broth 1/2 cup at a time.
Continue string until each 1/2 cup of broth is almost absorbed prior to adding the next. After all the broth is absorbed add the mush., asparagus, shrimp, and parmesan cheese. Stir until cheese is melted. Garnish with parsley and serve.
For best results, the flavors of mush., shrimp, aspargus are kept separate until the end.
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