* Exported from MasterCook * Shrimp Risotto With Portobello Mushrooms Recipe By : Diane Mott Davidson, Killer Pancakes Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Dry sherry 1 1/2 c Portobello mushrooms -- chopped 4 c Lowfat chicken stock -- - up to 4-1/2 c 1 c Water 1 ts Old Bay Seasoniong 3/4 lb Large "Easy-Peel" shrimp - (20 to 22) 1 tb Olive oil 1/2 c Onion -- finely chopped 1 cl Garlic -- minced 1 1/4 c Arborio rice 1 ts Fresh thyme -- finely chopped 4 c Broccoli florets Pour the sherry over the chopped mushrooms, stir and set aside to marinate while you prepare the risotto. In a large saucepan, bring 1 cup of the chicken stock, the water, and the Old Bay Seasoning to a boil. Add the shrimp and poach for 3 to 5 minutes or until just pink. Remove and shell. Set aside. Heat 2 ts olive oil in a heavy-bottomed skillet. Add the onion and saute over Medium heat for 2 to 5 minutes or until it is limp. Add the garlic and rice. Cook and stir for 1 minute or until the rice just begins to change color. Continuing to stir over Medium-Low heat, add the remaining chicken stock 2/3 cup at a time, stirring until the liquid is absorbed. Continue the process until the rice is tender and the mixture is creamy. This can take up to 30 minutes. Heat the other 1 ts olive oil in a small saute pan and briefly saute the marinated mushroom pieces over Medium-High heat until they release their liquid. Remove from the heat. Steam the broccoli for 5 to 6 minutes or until it is bright green and tender. Stir the cooked shrimp, fresh thyme, and mushrooms into the cooked risotto and stir over Medium-Low heat until heated through. Place the broccoli around the edge of a large platter. Fill the center with the risotto. Yield: 4 Servings Posted by: bobbi744@sojourn.com - - - - - - - - - - - - - - - - - -