3/4 pound medium shrimp, shelled and cleaned (tails removed if desired)
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley
Instructions
In a medium saucepan, bring the chicken broth to a
simmer; reduce heat to low and keep warm
Melt the butter in a large skillet over medium-low
heat. Add the onion; saute until softened, 3
minutes. Add 1 teaspoon of the garlic; saute 30
seconds. Stir in the rice, then add 1/2 cup of the
sherry; cook until absorbed, stirring frequently,
about 2 minutes. Add 1/2 cup of the broth,
stirring until absorbed, 2 minutes. Add remaining
broth 1/2 cup at a time; stir each 1/2 cup until
absorbed before adding the next. Cook, stirring
frequently, until rice is tender and creamy, 20 to
25 minutes
Heat 2 teaspoons of the olive oil in a nonstick
skillet over medium-high heat. Add the mushrooms
and saute until golden, 5 to 7 minutes. Add 1
teaspoon each of the garlic and thyme and the
pinch of salt; saute 1 minute and transfer to a
plate. Add remaining oil and the shrimp to empty
pan; cook 2 minutes. Add remaining garlic and
saute 1 minute more. Add remaining sherry and
simmer 1 minute, until shrimp are just barely
cooked through; set aside.
When the risotto has finished cooking, stir in
shrimp and liquid, mushrooms, Parmesan, parsley and
remaining thyme. Warm 2 minutes. Spoon into bowls
and serve.
Originally Submitted
2/27/2011
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