You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.
Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.
Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.
Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.
Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.
Mushroom Risotto with Pan-Seared Shrimp https://www.thegratefulgirlcooks.com/mushroom-risotto-shrimp/