- 250 g mushrooms (about 3 1/2 cups), sliced
- 3 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup white wine
- 3 tablespoons butter
- 1 cup arborio rice
- 180 g shrimp (about 1 1/4 cups), peeled and cooked
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1/3 teaspoon ground saffron
- 1/3 cup grated Parmesan cheese (optional)
- salt & pepper to taste
Combine chicken broth, water and ground saffron in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep it warm.
Melt the butter in a medium pan over medium heat. Add the onions, mushrooms, garlic and shrimps. Sauté until mushrooms are soft about 5-7 minutes, stirring frequently.
Add arborio rice and stir until glossy, about 1 minute.
Add the white wine and stir until rice mixture has absorbed all of the liquid, about 3-5 minutes.
Then add 1/2 cup of broth mixture and stir often until rice has absorbed most of the liquid, about 3-6 minutes. Remember to stir enough to keep the rice from sticking to the bottom of the pan.
Continue adding broth mixture, 1/2 cup at a time, until absorbed.
Note: Wait until the broth mixture is almost completely absorbed before adding the next 1/2 cup. This process will take about 25-30 minutes. The risotto should be just cooked and slightly saucy but not soupy.
Remove from heat. Stir in the Parmesan cheese and season with salt and pepper. Serve immediately.