Shrimp and Mushroom Risotto

Risottos are delicious and pretty easy to make.  It just rice cooked in broth with stuff.  They are a savory comfort food.  What makes a good risotto is starting with the right kind of rice.  You can't make risotto with any old kind of rice.  You must get "Arborio" rice.  You can find this in most grocery stores most likely in the gourmet section or specialty food section.  If you are lucky to have an italian specialty store you can go to you will find many brands.  

Risotto Ingredients:

2 Cups Arborio Rice

6 Tbs Unsalted Butter

2 Shallot or clove of Garlic Chopped

1/2 Large Red Onion

1/2 Lbs Mushrooms

1 Cup White Wine

32 Oz Chicken Broth

1 Lbs Medium/Large Shrimp

(Deveined and Shells removed)

2 tsp Fresh Chopped Basil

1 tsp Fresh Chopped Parsley

Pinch Fresh Chopped Dill

Salt and Pepper to Taste

In a skillet melt 2 tablespoons of the butter and saute the 1/2 of the chopped shallots.  Saute for 1 to 2 minutes and add the mushrooms and red onion.  Salt and pepper.  If you like a little smokey flavor you can try smoked salt.  It's a great way to add a little bit of smokiness to anything you cook.  

Smoked salt can be purchased at a specialty cooking store like Williams-Sonoma or Sur La Table.  Some high end grocery stores will carry it as well.  

Saute until the onions and mushrooms until they are soft and starting to brown around the edges.  Set them aside.

In the same skillet melt 2 more tablespoons of butter.  When the butter starts to bubble add the rest of the shallots or garlic and saute for 1 to 2 minutes.  Add the Shrimp.  Salt and pepper and sprinkle with the fresh dill.  Only cook the shrimp until it turns pink.  Don't overcook the shrimp.  Remove the shrimp from the skillet and reserve the liquids and set aside.

(The shrimp is done when it looks like this.)

In a heavy 2.5 or 3 quart enameled cast iron pot (Staub makes the best) melt the remaining 2 tablespoons of butter over a medium high flame.  Once the butter is melted and starts to bubble add the rice.  Saute the rice for about 5 minutes.  Add in the onion mushroom mixture and stir.  Pour in the wine and enough chicken broth to cover the rice.  Reduce the heat to medium low.  Everytime the liquid looks like it's starting to dry out stir the risotto and add enough chicken broth to just cover it.  When you are out of broth add the liquid from the shrimp and the shrimp.  Stir and cook for about 5 minutes longer.  Serve immediately.

(Risotto just after adding chicken broth)