*
simple. delicious. deadly.
*
Just sear your shrimp and shiitakes in a stick of butter for a couple of minutes, with garlic and red pepper flakes, salt and pepper.
Take that off the flame, set it aside, then add the juices to a stockpot and saute 2 cups of arborio rice for two minutes with a chopped onion.
Heat five cups of chicken stock and a cup of white wine and add that a cup at a time to the rice, stirring constantly for about twenty minutes.
Add some parmesan.
As much as you want.
*
When it’s ready, the broth is all absorbed, then stir the shrimp and shiitakes back in, sprinkle on some parsley or cilantro, grind pepper over it, and serve.
*
Et, voila.
*
Namaste.
***
Plate and Fork 