Shrimp and Mushroom Risotto

We kicked off our summer by moving our youngest to Savannah.  It was hard to let her go but knowing that she's happier than she's ever been, made it a little bit easier. She's embracing all of her adventures: new job, new apartment and a new town. 🖍️🏠🎣

It's always a blessing to see my children thriving - even when they move away.🙃  There are so many things that make me grateful about this most recent move for my girl.  No doubt this will be a year of new beginnings for her and a year of visits to Savannah for me.😂🚗   ​

I like Savannah for a lot of reason but now there's even more reasons for me to visit the coastal city.  Now I can visit my girl and eat great shrimp - all in one trip.🦐🤣  (Looking for the positives.🙃)  I love shrimp and there's nothing like cooking and eating it just after it's been brought in from the ocean.  The positive side to having our girl move to Savannah? - more visits and more shrimp. 😅

I like shrimp cooked in a lot of different ways but this Shrimp and Mushroom Risotto has to be one of my new favorite ways to enjoy the crustacean.  The mushrooms and white wine create a deliciously rich base for the salty shrimp.   It takes a little time to slow cook the sushi rice but I think you'll agree that it's worth the effort you put into it.😋  

Shrimp and Mushroom Risotto
1/2 ounce dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups bottled clam juice
1 Tablespoon olive oil
1 Tablespoon butter
1 onion, chopped
4 garlic cloves, minced
1 1/4 cups arborio rice
1/2 pound mushrooms, sliced thin
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp, shelled

Soak dried mushrooms in boiling water for 15 minutes. 

Remove mushrooms and pour liquid through a paper towel lined strainer into a saucepan. 

Rinse and chop mushrooms. 

Add broth and clam juice to saucepan.  Bring to a simmer. 

Heat oil and butter in skillet.  Add onion and cook 5 minutes.  

Add garlic and rice and stir 2 minutes. 

Add fresh mushrooms and cook 1 minute. 

Add wine and salt and cook until liquid is absorbed.  

Stir in dried mushrooms and 1/2 c. of simmering stock.  Cook until liquid is absorbed. 

Continue cooking and adding stock, 1/2 c. at a time until rice is tender. 

Add shrimp and cook and stir 5 minutes or until cooked through. 

Ciao!

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