6 cups chicken broth
3 tablespoons olive oil
1 lb lobster mushrooms, sliced in small chunks
1 lb hen of the woods mushrooms, cut in smaller pieces
2 shallots, diced
1 1/2 cups Carnaroli rice
1/2 cup dry white wine
1 lb fresh rock shrimp
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/2 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms,
and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
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. When the rice has taken on a pale, golden color, pour in wine,
stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir
until the broth is absorbed. Continue adding broth 1/2 cup at a time. After about 10 minutes,
add the lobster mushrooms and rock shrimp to the risotto. Continue adding broth 1/2 cup at a time,
stirring continuously, until the liquid is absorbed and the rice is al dente, about 5 to 10 minutes more.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt
and pepper to taste.