1. Pour the stock into a small saucepan and heat until gently simmering, then lower the heat and cover the saucepan until ready to use.
2. In a large saucepan, heat oil over medium heat, add onion, and sauté until tender and translucent, about 5 minutes. Add the shrimp, and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside. Add the mushrooms and cook, stirring until just wilted about 2 minutes.
3. Mix in the rice and cook, stirring until the hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
4. Using a ladle, add the hot stock about ½ cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding ½ cup of stock and stirring rice constantly and gently. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
5. When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese and the shrimp. Spoon into large soup bowls, top with shaved parmesan, and serve immediately.
Shop Ingredients
Directions
1. Pour the stock into a small saucepan and heat until gently simmering, then lower the heat and cover the saucepan until ready to use.
2. In a large saucepan, heat oil over medium heat, add onion, and sauté until tender and translucent, about 5 minutes. Add the shrimp, and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside. Add the mushrooms and cook, stirring until just wilted about 2 minutes.
3. Mix in the rice and cook, stirring until the hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
4. Using a ladle, add the hot stock about ½ cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding ½ cup of stock and stirring rice constantly and gently. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
5. When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese and the shrimp. Spoon into large soup bowls, top with shaved parmesan, and serve immediately.