Creamy Shrimp and Wild Mushroom Risotto

1.Heat the broth in a medium saucepan over low heat and keep it simmering throughout the cooking process. Do not let it boil.

2.In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

3.Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they have released their moisture and started to brown, about 8-10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

4.Add the Arborio rice to the pot. Toast the rice, stirring constantly, for 2 minutes until the edges of the grains look translucent.

5.Pour in the white wine. Stir continuously until the wine is completely absorbed by the rice.

6.Begin adding the warm broth, one ladleful (about ½ cup) at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, until the rice is creamy and al dente (tender but with a slight bite in the center).

7.While the risotto is finishing, prepare the shrimp: Season the shrimp with salt and pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.

8.Once the risotto reaches the desired consistency, remove the pot from the heat. Stir in the cold 2 tablespoons of butter and the ½ cup of Parmesan cheese vigorously until the risotto is emulsified and wonderfully creamy (mantecatura). Season generously with salt and pepper to taste.

9.Gently fold in the cooked shrimp, reserving a few for garnish if desired.

10.Serve the risotto immediately in warm bowls, garnished with extra grated Parmesan cheese and fresh chopped parsley.