Stakeout Risotto

Stakeout Risotto
1/4 cup extra-virgin olive oil
1/2 medium yellow onion, diced
1 pound arborio rice
1 cup white wine
2 ounces dried porcini mushrooms, rehydrated according to package directions
2 tablespoons finely chopped garlic
1 1/2 quarts hot chicken stock or broth
4 ounces grated Parmesan cheese, divided
1 cup peeled and deveined shrimp, preferably rock shrimp
1/2 cup heavy (whipping) cream
Salt and freshly ground pepper, to taste
Finely chopped parsley, for garnish (optional)
In a large saucepan, heat the oil. Add the onion and cook for about 5 minutes, or until tender. Add the rice and cook in the oil until all the grains are covered in oil and hot to the touch. Add the wine, rehydrated mushrooms and garlic, and cook until dry. Add the stock, 1/2 cup at a time.
When the rice has absorbed the first 1/2 cup of stock, add another 1/2 cup until all the stock is gone. The rice should be tender.
Add the shrimp, half the cheese, and cream, and cook until smooth. Season with salt and pepper. Serve in a bowl topped with the remaining cheese and chopped parsley.
Serves 10.
The Stakeout, Taos, N.M.