Creamy mushroom risotto and garlicy spot prawns

Irene and I headed down to Fisherman's wharf beside Granville Island the day before Mother's Day to pick up our dinner right off the boat. Spot prawn festival was in full swing with hundreds of tasters waiting in line for their round at the different chef's tables prepping up their prawns. We skipped the tasting line to pick up our own batch for sauteing up the following evening. We left the heads on the boat although many others left with their prawns still squiggling; heads and all.

We paired these prawns with fresh spring asparagus and a creamy risotto made with a mushroom broth.

Loads of pressed garlic and a knob of butter with a sprinkle of sea salt and few turns of fresh ground black, white and red pepper to taste was all it took for our prawns. The asparagus were steamed then tossed in the prawn pan to pick up some of the garlic and butter. I also tossed in a splash of the Pinot Gris I was drinking while prepping the meal:) Don't be intimidated by risotto, there are people who claim it is a hard dish to make, however it just requires constant attention.

Risotto is a delicious once in a while treat; I don't prepare it to often as I prefer whole grains with more nutrients and if I'm going to do risotto I want to do it right with the best arborio rice and some good stock.

Mushroom Risotto Recipe

• 3 cups mushroom broth, (you can use any broth you like)
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 shallots, diced
• 1 pound assorted wild mushroom, (such as oyster, crimini and stemmed shiitake)
• 1 cup arborio rice
• 1 cup dry white wine
• 3/4 cup freshly grated parmesan cheese
• 3/4 teaspoon chopped fresh thyme

1. Bring mushroom broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat.
3. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
4. Add rice and stir to coat. Increase heat to medium-high and continue to cook stirring always for another 4 or 5 minutes.
5. You will actually be able to hear the rice begin to “crackle” as the starches are released.
6. Add the cold white wine to “shock” the rice. Cook for 3 minutes longer till the wine is almost gone.
7. Add 3/4 cup hot mushroom broth and simmer until absorbed, stirring frequently
8. Add remaining hot mushroom broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
9. Stir in Parmesan cheese and chopped fresh thyme.
10. Serve warm. Add more Parmesan if you would like your risotto creamier.