This is the first time I've ever tried cooking risotto at home.
I think I've watched one too many cooking shows featuring risotto and I've gotten brainwashed into thinking that I, too, could do it. It was a fairly tedious endeavor. All that stirring got to me especially considering I live in a rice-eating society where rice is practically left alone to cook on its own.
The good news is, my risotto turned out pretty darned good. All that hard work, I must say, was definitely well worth it.
Shiitake Mushroom and Shrimp Risotto
1/2 kilo shrimps, peeled and deveined, heads and peels, reserved
1.5 cups arborio rice
extra virgin olive oil
3/4 cup dried shiitake mushrooms
1 small onion, sliced
1 tablespoon parsley
salt and pepper
4 cups shrimp broth
1/2 cup mushroom soaking liquid
Soak dried mushrooms in 1 cup water.
In a sauce pan, bring to a boil the reserved shrimp head and peels with 6 cups of water. Season with salt to taste. Lower heat to a simmer and cover.
In a pot, heat about two tablespoons of olive oil. Season shrimps with salt and pepper and sear in oil until pink. Transfer to a plate and set aside.
Strain the shrimp peels from the broth and pour back into the saucepan 4 cups of broth. Return to the stove and bring to a simmer.
Add a bit more oil to the same pot and saute the onions. Drain the mushrooms and reserve 1/2 cup of the soaking liquid. Add mushrooms to the onions and season with salt and pepper. Saute for about 2 minutes.
Add in the rice, and stir until all the grains are coated with oil. Add the mushroom water and stir until the rice absorbs the liquid completely. Then start adding the simmering broth 1/2 cup at a time. Stir frequently while adding the broth.
After about 20 more minutes of continuous stirring and the rice is tender and firm, add the parsley and stir unti evenly combined.
Spoon risotto onto plate in 4 even portions. Top with the cooked shrimps.