Risotto with Shrimp & Vegetables

Directions

Soak dried mushrooms in hot water until soft, at least ½ hour.

Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan.

Add chicken broth, water, and wine; bring to a boil.

Keep hot over low heat, covered.

Rinse mushrooms in water to remove all grit; chop into ½-inch pieces.

Remove stem ends and seeds from tomatoes; chop into ½- inch cubes.

Cut flowerets from broccoli.

Peel tough skin from stems with vegetable peeler; cut stems into ¼ inch slices.

Heat oil in 5-quart Dutch oven over medium-high heat.

Add broccoli and sauté until tender-crisp.

Transfer to bowl; cover, and keep warm.

Add 2 tablespoons butter to Dutch oven; sauté onion and garlic for 1 minute.

Add rice; cook over medium heat, stirring, for 2 minutes.

Laddle simmering broth, ½ cup at a time, into rice mixture, while stirring.

Alloe rice to absorb broth before adding more.

After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.

Rice should be creamy.

Remove rice from heat; cover and keep warm.

Melt remaining butter in medium skillet over medium heat.

Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes.

Remove from heat.

Stir tomatoes and broccoli into cooked rice.

Add shrimp and pan liquid to rice and vegetable mixture; mix well.

Cook over medium-high heat until heated through; remove from heat.

Stir in basil, if desired.

Serve immediately in warmed shallow soup bowls or deep plates.