Shrimp and Porcini Risotto

O.M.G.

Sorry, no photo. We were too hungry to wait :).

1-1/2 cups arborio rice

2-3 T extra virgin olive oil

4 cups chicken stock

1/2 ounce dried porcini mushrooms

2 cups boiling water 

1/2 cup dry white wine

1 lb. large shrimp

3 cloves garlic, thinly sliced

1/2 cup shallots, minced

1 T fennel seeds, crushed

2 T minced fresh broadleaf parsley

1/2 cup grated parmigiano-reggiano

salt and freshly ground black pepper
2 T butter
More grated parmigiano-reggiano cheese as desired



Reconstitute porcini mushrooms with 2 cups boiling water (about 30 minutes). Strain mushrooms and filter liquid. Add mushrooms and liquid to chicken stock. Add fennel seeds to stock.
Heat chicken stock, mushrooms, mushroom liquid and crushed fennel seeds to a slow simmer. Cover and keep hot.
In a skillet, heat wine and garlic over medium heat until simmering. Add shrimp and cook for five minutes or so until they just turn pink. Set aside.
In large skillet, heat olive oil to medium. Add the shallots and cook for a minute or two. Add the rice and saute for a couple of minutes, coating rice with oil.
Add a ladle or two of the stock, until rice is just covered. Stir and let simmer until liquid is just below the level of the rice.
Add more stock, stir and let simmer. Add more stock. Repeat for about 15 minutes, keeping rice covered with stock. It is not necessary to stir all the time.
Add the shrimp and its liquid. Let simmer until liquid is reduced by half. Check the rice. If it's *just* this side of firm, add the cheese and butter, stirring until incorporated. Let sit for five minutes or so. Taste for seasoning and add salt and pepper as required. Top with parsley and more cheese.
Serves four or so hungry people.