Risotto - Shrimp and Wild Mushroom

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs large shrimp, peeled and deveined
• 1  teaspoon dried marjoram, divided
• 1  teaspoon salt, divided
• 1⁄4 teaspoon pepper, divided
• 2  tablespoons olive oil
• 4  ounces portabella mushrooms, sliced
• 2  ounces shiitake mushrooms, sliced
• 2  ounces  oyster mushrooms, sliced
• 2  tablespoons butter
• 1  cup sweet onion, chopped
• 1  garlic clove, minced
• 1 1⁄2 cups arborio rice
• 2 (14 1/2ounce) cans chicken broth
• 1⁄4 teaspoon ground turmeric
• 1⁄2 cup dry white wine
• 1  cup  frozen peas, small and thawed
• 1⁄2 cup parmesan cheese, finely shredded (good quality)
• 1  tablespoon fresh parsley, chopped
• 1  teaspoon lemon, zest of, grated

Directions

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.