Chuck's Ricotta Cheese Risotto

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis (per serving): Serving Size 1 of 4 Calories 964; Total Fat 41 g; Saturated Fat 21 g; Carbohydrates 115 g; Dietary Fiber 10 g; Sugar 12 g; Protein 34 g; Cholesterol 103 mg; Sodium 1506 mg
• Total: 35 min
• Prep: 10 min
• Cook: 25 min

Risotto:

• 4 cups chicken stock
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1 leek, finely chopped
• 2 cups Arborio rice
• 1/4 cup butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• 4 cups spinach
• 2 cups green peas
• Sea salt and freshly ground pepper

Sauteed Rock Shrimp and Mushrooms:

• 1 tablespoon canola oil
• 2 cups shiitake mushrooms
• 3 cups rock shrimp (or any shrimp you prefer)
• 2 tablespoons butter
• Sea salt and freshly ground pepper to taste

Garnish:

• 1/4 cup fresh parsley leaves, finely chopped
• 1 handful chive, finely chopped
• 1 cup ricotta cheese

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1. For the risotto: In a saucepan, bring the chicken stock to a gentle simmer over medium-low heat.
2. In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, about 5 minutes. Add the rice and stir until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding stock until the rice is tender and creamy but still al dente, about 20 minutes.
3. Reduce the heat to low, stir in the butter, Parmigiano-Reggiano, spinach, and green peas. Season with salt and pepper, mix well, then remove from heat and keep warm.
4. For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saut the mushrooms for 3 minutes. Add the shrimp and continue sauting for 34 minutes. Stir in the butter, season with salt and pepper, and set aside.
5. Serve the risotto topped with the sauted rock shrimp and mushrooms. Garnish with parsley, chive, and a few dollops of ricotta cheese.