Risotto - Shrimp And Wild Mushroom

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 lbs 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 portabella mushrooms, sliced
• 2 ounces shiitake mushrooms, sliced
• 2 ounces oyster 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 wine
• 1 cup frozen peas, small and thawed
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon, zest of, grated

Recipe

• 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 peas, 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.