Ingredients:
1 cup Italian arborio rice
2 tbsp extra virgin olive oil
5 cups low sodium chicken stock
1/2 cup dried shitaki mushrooms
2 cups boiling water
1/2 cup dry, white wine
1 lb medium or large prawns
3 cloves garlic, minced
1/2 cup onions finely diced
2 T fresh Italian Parsley, chopped
1/4 to 1/2 cup grated parmigiano-reggiano cheese
1/2 cup grated Romano cheese
salt and freshly ground black
2 Tbsp butter
Soak one cup dried shitaki mushrooms in two cups boiling water for 30 minutes.
Squeeze the excess juice from the mushrooms, strain and reserve liquid. Chop mushrooms. Set aside.
Meanwhile, bring a half cup white wine to a nice simmer and add three cloves minced garlic. Simmer for one minute.
Add 1/2 pound medium large prawns to the simmering wine and garlic mixture and cook until the prawns are just pink.
Set aside. You will be adding the prawns, garlic, and wine to the risotto later.
Simmer 5 cups low sodium chicken stock in another pot. Add the shitaki liquid and mushrooms and keep nice and warm on an adjacent element to where you will be cooking the risotto.
Begin to saute 1/2 cup of finely diced white onion in 2 tbsp olive oil. Add one cup of Italian Arborio rice and toss with the onions a few times to coat well with oil. This helps the rice to absorb the cooking juices slowly.
Add a ladle or two of the warm stock.
Stir and make sure the risotto is completely covered with juices.
Reduce the heat to medium low keeping the stock at a gentle boil.
When the liquid has almost been absorbed, add two more ladles of stock to make sure rice is completely covered and gently stir. Keep repeating this process for about fifteen minutes or until you are down to your last ladle of stock.
Add the reserved prawn, garlic and wine mixture. Continue to stir and simmer until the liquid is almost absorbed.
Taste the rice for doneness. A traditional risotto is done when the grains are soft on the outside and slightly crunchy on the inside, but some people prefer the rice to be soft all the way through. Again, this is a matter of personal preference.
If the rice is not done to your liking, add the last ladel of stock and continue cooking.
When rice is at desired doneness, add 1 cup grated parmigiano-reggiano cheese, and 2 tbsp butter. Stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed.
Remove from the heat. Let the dish stand for at least 5-7 minutes to let the flavors marry.
Recipe works fine if having a dinner party - delicious if left to rest 30 minutes and served warm.
Taste and adjust seasonings adding salt if needed and freshly cracked black pepper.
Top with grated Parmigiano-Reggiano and freshly chopped Italian Parsley and enjoy!
