RISOTTO WITH MUSHROOMS AND BLACK TRUFFLE OIL ENJOY DAN:

RISOTTO WITH SHRIMP AND BLACK TRUFFLE OIL by CHEF DAN:

Serves4

INGREDIENTS:

8-ounces shrimp cooked and peeled

1 cup Arborio rice

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, crushed and roughly chopped

3-4 cups vegetables stock

1 cup white wine

2 tablespoons lemon zest

8 baby portabella mushrooms, halved

1/4 cup Parmigiano-Reggiano cheese, finely graded

1 tablespoon butter

A pinch of dried thyme or basil

DIRECTIONS:

1.     RICE:

2.     Sweat onions in olive oil, garlic, and lemon zest over medium-heat in a heavy bottom stock pot.

3.     Add rice and cook for 5 minutes, DO-NOT let rice become to brown.

4.     Add wine and reduce until fully evaporated.

5.     Add stock in half-cup increments.

6.     Stir between each addition, and only add more when the last has been absorbed.

7.     When the rice becomes softened and creamy add mushrooms and allows them to cook down.

8.     Continue stirring and adding stock until the rice becomes al dente.

9.     Add cooked shrimp and heat until warmed through.

10.                        Stir in butter, grated cheese and dried herbs of your choice.

11.                        Garnish with a little grated cheese.

                    ENJOY DAN:                                       BON-APPETITE