Ingredients:
1 lb raw shrimp, peeled
5 cups chicken stock
2 cups Arborio rice
2 cups hot water
2/3 cup parmesan
8 oz sliced fresh mushrooms
3/4 oz dried porcini mushrooms
4 tablespoons olive oil
1 tablespoon butter
1 shallot, minced

Directions:
In a medium bowl, soak the porcini mushrooms in the hot water. After 30 minutes, strain the porcini mushrooms into a small bowl, reserving liquid. Wash and chop the porcini mushrooms and return them to the mushroom liquid and set aside. In a saucepan bring the chicken broth to a boil then reduce heat and continue to simmer. Meanwhile, in a large saucepan sauté the shallot and sliced mushrooms in 2 tablespoons of olive oil and the butter. Sauté until the mushrooms release their liquid and add shrimp. Cook until the shrimp is pink, then transfer the sliced mushrooms and the shrimp to a clean bowl and cover. Add the remaining 2 tablespoons of olive oil to the pan that just held the sliced mushrooms and shrimp. Add the rice and sauté for 2-3 minutes, stirring continually. Add 1/2 of the reserved mushroom liquid, turn the heat up to high and stir continuously until liquid is absorbed. Add the remainder of the mushroom liquid, and stir continuously until the liquid is absorbed. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. This will take about 20 minutes total. When the risotto is cream and the rice is al dente, add the shrimp and sliced mushrooms and stir until absorbed. Remove from heat and stir in the parmesan.

My thoughts:

The great thing about making risotto is that while it is a bit tedious, is it is impressive, delicious and can be ready in about 30 minutes. This particular risotto is both comforting and very flavorful-the two types of mushrooms give depth of flavor while the addition of the shrimp keeps it from being too heavy.