Shrimp Risotto

Wow, I can't believe I have neglected my blog for 10 months! I guess now that I have graduated I can start paying attention to the little things in life again.
I have also started another blog called Frosted where I will be adding recipes of cakes, cupcakes and other confections ... a 'sweet-tooth' diary if you will!

Tonight, I made Shrimp Risotto for dinner. My in-laws gave me a bottle of Lobster Oil by Olive & Ciboulette - a Canadian company out of Vancouver - and I have made a few dishes with this. In fact, my bottle is nearly empty so I am going to be placing an order very soon for another.
It was my "secret ingredient" in tonights meal, just something to give it that extra little oomph.

Risotto is a rich, creamy rice dish full of flavour and texture. It is also a dish that requires your 100% undivided attention! I have only recently started making it and am just branching out with different ingredients. Usually I make a Mushroom Risotto with chicken stock, olive oil, onion, and garlic, and I used the exact same steps for this recipe as I use for that one so if you want to change any ingredients I am sure it will turn out nicely!

Ingredients
1 Cup Arborio Rice
2-3 Cups Vegetable broth
12 raw shrimp, deveined and de-tailed
1/2 red onion, chopped
1 red pepper, chopped
1 TBSP minced fresh garlic
4 large button mushrooms, chopped
4 TBSP lobster oil
3 TBSP fresh parmesan
salt and pepper
chopped fresh tomatoes and chives, for topping


Preparation
Be prepared to stand at your stovetop for the next 20 or so minutes.
Bring the stock to a boil and turn off heat (leave pan over the hot burner to keep the stock hot), have a measuring cup ready.
Put 3 TBSP of lobster oil in a large saute pan over medium-high heat, toss in onion, red pepper, and garlic, salt and pepper, saute for 2 minutes, toss in the mushrooms and cook for another 3-4 minutes. Toss in raw shrimp cook for 5-6 minutes or until shrimp is just done. Put these ingredients in a bowl and set aside.
Don't rinse pan, just add 1 TBSP of lobster oil and rice, place over medium-high heat and stir until the rice is covered in oil. Start adding the stock 1/2 a cup at a time, stirring constantly until it is mostly absorbed. When you add the last 1/2 cup, and it is almost all absorbed, stir in the shrimp mixture and the parmesan.
Serve with tomatoes and chives.
We paired this meal with a Toscana by Villa Antinori.