5 cups shrimp or chicken stock
1 lb jumbo shrimp
4 king oyster mushrooms, halved and sliced thinly
1 bunch spring onion, bulb and greens sliced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
2 tablespoons olive oil
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan add the rice, garlic, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. Meanwhile, saute the mushrooms and spring onion in a separate pan until golden When you only have about 1/2 cup broth left, add it and the shrimp to the pan and continue to stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan. Add the mushroom mixture.
I am always happy to find king oyster mushrooms! They are so meaty and flavorful you can do pretty much anything with them. Stir fry, grill, saute etc. For maximum flavor and texture I sauteed them separately and added them at the end of the cooking time. The result was a creamy risotto with lots of flavor and texture interest.