Risotto

Note: This is a basic risotto recipe. Many call for using wine. I substituted lime juice. You can add anything to risotto and it will taste great. Also broths tend to have extracts you should avoid. But many organic vegetable broths have less than 5 ingredients all of which are OK. Be sure to read the labels or make your own. Many recipes also call for Parmesan cheese which is great but loaded with tyramine - I left it out. I added shrimp and mushrooms to this recipe but be creative and make your own additions. I add the "other creations" after the risotto is done.

4 c. vegetable broth
1 tbsp butter (unsalted preferred)
1 shallot, minced
1 c. arborio rice
2 tbsp lime juice
salt and freshly ground pepper to taste
1/2 pound fresh raw shrimp
1 1/2 c. sliced mushrooms
1/4 tsp cayenne pepper
1 tsp dried cilantro


In a large saucepan, bring the broth to a gentle simmer over low heat.

In a frying pan saute' the shrimp and mushrooms in an adequate amount of butter. Add cayenne and cilantro. Saute' until shrimp is done and mushrooms are soft. Turn off the heat and let sit until ready to add to risotto.

In a large frying pan saute' the shallot until soft, about 7 minutes. Add the rice and saute' about 3 or 4 minutes.

Raise the heat to medium and add the lime juice. Stir until it evaporates, about 2 minutes. Using a ladle, add about 1 cup hot broth. Stir constantly until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed. Continue doing this, adding a ladleful at a time, until kernels are plump. This should take 25-30 minutes all together. It's done when the broth has been absorbed and ricey yet creamy.

Add the shrimp and mushrooms and stir into the risotto until well mixed. Serve right away.