Natural Shrimp & Virginia Morel Mushroom Risotto with Saffron, Spinach & English Peas

Ingredients

4 Tbsp olive oil
2 Tbsp minced shallots
4 Tbsp minced garlic
1 1/2 cups (1 pound) arborio rice, available at specialty stores
2 cups white wine, a mix of shrimp stock and white wine, or water
1/2 tsp saffron threads. Sea salt and freshly ground pepper
1/2 pound morel mushrooms, washed and dried
1 pound shrimp, shelled and deveined
sea salt and freshly ground pepper
4 cups precooked risotto
1 cup green peas, shelled
4 ounces spinach, stemmed and cut in julienne
1 to 1 1/2 cups water chives, for garnish, (optional)

Directions:

Risotto

Heat the oil in a deep sauté pan, add the shallots and sauté for 4 minutes or until soft and clear. Add the garlic, sauté 1 minute, add the rice and, stirring to coat, sauté until the rice is translucent, about 1 minute. Add 1 cup of the wine, shrimp stock or water and the saffron. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 5 to 8 minutes, stirring frequently, or until the 1 cup of liquid is absorbed. Add the remaining cup of liquid and cook, stirring frequently for about 12 more minutes or until

Remove the pan from the heat and spread the rice out on a baking sheet. Allow to cool. The recipe can be made ahead to this point.

Shrimp & vegetables for the risotto      

If the morels are larger than 2 1/2 inches, cut them into 1/2-inch slices. Heat the olive oil in a large, deep, sauté pan, add the garlic and stir for about 1 minute. Add the shrimp and the morels, stir, season to taste with salt and pepper and sauté for about 2 minutes.

Add the precooked risotto, the peas, spinach and as much water as necessary to cook thevegetables and reheat the risotto. Stir to combine, bring to a boil and cook until the risotto develops the consistency of a liquid creamy cereal

Assembly:

Serve the risotto in 4 large soup plates. Garnish with the chives.