Full of creamy umami goodness, this risotto balances the creamy richness with a hint of lemon. Use any combination of wild mushrooms. It can be served as a first course, or add grilled shrimp to make it a main course.

**Lemony Mushroom Risotto with Grilled Shrimp**

Serves 4

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake)
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried).
¼ cup lemon fresh juice
1 tablespoon grated lemon zest
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
12 jumbo shrimp (3 per person, or 4-5 extra-large shrimp per person)

Preparation:

Prep the shrimp:
1. Coat the shrimp with a tablespoon of olive oil mixed with a tsp of lemon juice.
2. Add a tablespoon of Old Bay Spice mix or Cajun Spice Mix and stir to coat the shrimp. For spicy shrimp add a ¼ teaspoon of cayenne pepper. Set aside to marinate for a few minutes.

Cook the shrimp:
1. While the risotto is simmering, heat a grill pan or cast-iron skillet over medium-high heat and add a tablespoon of olive oil.
2. Once the pan is hot, add the shrimp and sear for 2 minutes per side for jumbo shrimp. If you're using extra-large shrimp cook for about 1 minute per side until opaque.
3. Tent and set aside while the risotto cooks.

Cook the Risotto:
1. In a saucepan, warm the broth and thyme sprigs over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque.
4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce.
6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted.
7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste.
8. Plate the risotto and garnish with the grilled shrimp.

*Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier to compliment the spicy shrimp.

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