Instructions: Pour the sherry over the chopped mushrooms, stir, and set aside to marinate
while you prepare the risotto.

In a large saucepan, bring 1 cup of the vegetable stock, the water and the old bay seasonings to a boil. Add the shrimp and poach for 3 to 5 minutes or until just pink. Remove and shell; set aside.

Heat 2 teaspoons of the olive oil in a heavy bottomed skillet. Add the onion and saute over medium heat for 2 to 5 minutes or until it is limp.

Add the garlic and rice. Cook and stir for 1 minutes or until the rice just
begins to change color. contiuning to stir over medium-low heat, add the remaining stock 2/3 cup at a time, stirring until the liquid is absorbed.

Continue the process until the rice is tender and the mixture is creamy

(this can take up to 30 minutes).

Heat the other teaspoon of olive oil in a small saucepan and briefly saute the marinated mushroom pieces over medium high heat until they release their
juices. Remove from the heat.

Steam the brocolli for 5 to 6 minutes or until it is bright green and tender.

Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto and stir over medium low heat until heated through. Place the broccoli around the edge of a large platter. Fill the center with the risotto.

Serves 4 to 6

* She called for chicken stock in her risotto. I have found through making
many risottos that I prefer using a good quality vegetable broth.

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