Ingredients
- 3 cups seafood/shrimp or chicken stock, homemade or store-bought (I used bouillon + water)
- 4 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 6 ounces shrimp, peeled and deveined (I used pre-cooked shrimp)
- 1/8- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup white onion, minced
- 3 garlic cloves, minced
- 2/3 cup arborio rice
- 1 tablespoons butter
- 1/3 cup parmesan cheese, freshly grated
- Salt and pepper to taste
- 2 tablespoons parsley, chopped
How to Make
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Step 1: Warm stock in a small pan and keep ready.
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Step 2: In a deep sided skillet, heat oil and add sliced mushrooms. Saute for 4 minutes, sprinkle with salt and pepper, then set aside.
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Step 3: In same skillet, add a little more oil, then add shrimp. Sprinkle with salt, pepper and hot pepper flakes. Heat until they start to curl. (NOTE: since my shrimp were pre-cooked, I just warmed them up). Add shrimp to the set-aside mushrooms.
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Step 4: Add more oil to same pan. Saute onions until translucent, then add garlic for about 30 seconds more. Add rice and stir until all grains are covered with oil and starting to color a bit.
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Step 5: Add one cup of warmed broth and set your timer for 20 minutes.
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Step 6: Push rice around with wooden spoon until almost dry, add another cup of broth.
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Step 7: Continue to do this until all broth is used up. That should take 20 minutes.
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Step 8: When timer goes off, test to see if rice is tender enough. If not you can let it cook for 5 more minutes.
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Step 9: Add butter and grated parm. Stir until almost melted. Add the mushrooms and shrimp. Sprinkle with some chopped parsley.
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Step 10: Turn off heat, cover and let sit for about 5 more minutes.
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Step 11: To serve, sprinkle with extra parsley and a drizzle of lemon juice (optional).
We hope you enjoy this recipe!
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