1

If you use dried mushrooms, reconstitute them according to package directions, and remove any grit left behind.

2

Add the broth to a large pot and bring to a simmer and then reduce to low to keep it warm.

3

Add half of the oil to a large skillet on medium heat and saute the shallot, garlic, thyme, and mushrooms for three to five minutes or until the mushrooms start to develop some browning. Remove the mushroom mixture from the skillet and set aside.

4

Add the remaining oil to the skillet and the arborio rice, sea salt, and white wine, if using. Cook off the wine and add one cup of broth to the skillet, mixing well. Allow the broth to absorb into the rice before adding another cup. Repeat until all of the broth is used. This may take 20 minutes or so.

5

Then, set the shrimp on top of the rice and cover until cooked, about two minutes.

6

Add half of the parmesan cheese and the mushrooms to the skillet and gently mix, being sure not to damage the mushrooms or the shrimp.

7

Garnish the risotto with additional thyme and the remaining parmesan cheese. Enjoy!

8

Notes: Add butter and/or heavy cream to enhance the creaminess of the risotto. Dried wild mushrooms can be found at farmers markets or speciality grocery stores. They can be reconstituted with water. Use the water from reconstituting the mushrooms as part of the broth to enhance the mushroom flavour.