Shrimp Risotto with Shiitake Mushrooms


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.





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