Shrimp Risotto with Shiitake Mushrooms

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simple. delicious. deadly.

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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.

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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.

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Et, voila.

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Namaste.

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