Shrimp Mushroom Risotto

Shrimp - Mushroom Risotto

Just do it, making

2¼ hours | 1 hour prep

SERVES 6

• 1 lb large shrimp, peeled and deveined
• 1 teaspoon dried marjoram, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 4 ounces porcini mushrooms, sliced
• 2 tablespoons butter
• 1 cup sweet onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 2 (14 1/2 ounce) cans chicken broth
• 1/4 teaspoon ground turmeric
• 1/2 cup dry white wine
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon, zest of, grated

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

Artichoke Mushroom Risotto

Artichoke Heart and Mushroom Risotto

Makes 4 main-course servings.

4 cups chicken broth (40 fl ounces)
1 cup water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh mushrooms (choose what works for your budget, porcini are great) stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared or

1 15 oz can Artichoke Hearts
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (a good Spanish white)
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)

Put broth and water in a sauce pan and heat up until warm, then turn to low. Mark sure it is always heated.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 22 to 24 minutes. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 cup cheese, salt and pepper to taste. Gently stir in artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.