Shrimp and Wild Mushroom Risotto
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Salt
- 2 cups arborio rice
- 1 rosemary sprig
- 6 cups chicken stock or low-sodium broth
- 1 pound shelled and deveined large shrimp
- Freshly ground pepper
- 3/4 pound shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons unsalted butter, diced
- 1/2 cup freshly grated pecorino cheese
- 1/2 teaspoon finely chopped thyme
Organization Tags
Tags easily organize your Recipe Library
Comments