Shrimp risotto with portobello mushrooms

 
                  Shrimp Risotto with Portobello Mushrooms
 
 Recipe By     : Diane Mott Davidson, Killer Pancakes
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Broccoli                         Main Dishes
                 Mushrooms                        Recipes From Mysteries
                 Rice                             Seafood
                 Shrimp                           Healthwise
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    dry sherry
    1 1/2  cups          chopped portobello mushrooms
    4      to 4 1/2 cup  lowfat chicken stock -- recipe in file
    1      cup           water
    1      teaspoon      Old Bay Seasoniong
      3/4  pound         large "Easy-Peel" shrimp -- about 20-22
    1      tablespoon    olive oil
      1/2  cup           finely chopped onion
    1      clove         garlic -- minced
    1 1/4  cups          Arborio rice
    1      teaspoon      fresh thyme -- finely chopped
    4      cups          broccoli florets
 
 Pour the sherry over the chopped mushrooms, stir and set aside to marinate
 while you prepare the risotto.=20
 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 3-5 minutes or
 until just pink. Remove and shell. Set aside.=20
 Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
 and saute over Medium heat for 2-5 minutes or until itis 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 teaspoon of 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.=20
 Steam the broccoli for 5-6 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.
 Serves 4-6
 
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