Shrimp and Mushroom Risotto

Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.  You will need one large saucepan, 2 large skillets, and 1 medium skillet to prepare this dish. Using 4 burners nearly at one time. This recipe is tedious but I promise it is worth every second of your time. This recipe is better than any risotto you have had in any restaurant. I suggest getting everything out on the counter at once to make it easier. It will take about 45 minutes total to prep and make this dish.

5 cups or 32 oz. chicken stock or Vegetable Broth
3/4 cup dry white wine (Chardonnay or Pinot Grigio)
6 tablespoons (3/4 stick) butter
2 Tbsp. Olive Oil
4 teaspoons minced garlic
1 Tbsp. Shallots, finely diced
1 Tbsp. finely chopped Leeks
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled, deveined. You can substitute scallops instead of shrimp if you prefer.
2 cups of mushrooms, use a variety and slice (I used Portobello, crimini, shiitake, white mushrooms) remove stems
1/4 cup finely chopped onion, yellow
1 1/2 cups Arborio rice* (Found at Sprouts)
Chopped fresh parsley and green chive onions, for garnish
1/2 cup freshly grated Parmigiano-Reggiano or parmesan cheese
Sea Salt and ground black pepper, to taste
*Arborio is Italian short-grain rice, and available at Italian markets and many supermarkets
On burner #1, bring broth and 1/4 cup wine to a simmer in medium saucepan. Reduce heat and  keep hot.
On burner #2, melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, and then shrimp. Sauté until shrimp begins to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp into a separate bowl off to the side and reserving cooking liquid. Leave on the stove, turn heat off.
On burner #3, in a large skillet over medium-high heat.  Add two tablespoons of olive oil, chopped onion, chopped shallots, and 1 teaspoon garlic; sauté until onion is pale golden, about 3 minutes. Toss in the chopped leeks and mushrooms.  Cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Turn off heat and set aside.
On burner #4, melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20-25 minutes. Stir in reserved shrimp cooking liquid from burner #2. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir in the shrimp, mushroom mixture, parmesan cheese, green chopped chives, and parsley into risotto. Season risotto to taste with salt and pepper.
Transfer to bowls. Sprinkle with fresh parsley for garnish.
Inspired by: Risotto with Wild Mushrooms and Scallops – Recipe courtesy Tyler Florence