Spicy Wild Florida Rock Shrimp and White Trumpet Risotto

White Trumpet Risotto

Amt	Ingredient
1	pound white trumpet mushrooms, cleaned
6	cups water or chicken stock
3	tablespoons olive oil
2	small shallots, minced
10	ounces Arborio rice
1	cup dry white wine
2	tablespoons butter
	salt and pepper to taste
2	Florida limes

In a small pot, cook the mushrooms in the chicken stock over medium high heat until softened (approximately 20 minutes). Strain and reserve the liquid to cook the risotto. Set mushrooms aside to add to risotto at the end. Heat the olive oil in a heavy-bottomed stockpot over medium heat and add minced shallots, cooking until softened. Add the rice, stirring to coat all of the grains with oil. De-glaze the rice with the white wine; cook until all the wine is absorbed. Add the stock to rice-wine mixture 1 cup at a time, stirring constantly to help develop the starchy creaminess of the rice. When the rice is cooked but still firm, add in the 2 tablespoons of butter. Add the mushrooms and season risotto with salt and pepper and a squeeze of lime juice. Keep warm. The risotto can not wait too long before serving. Serves 6.

Spicy Wild Florida Rock Shrimp

Amt	Ingredient
1	tablespoon olive oil
1	cup of wild Florida rock shrimp
1	tablespoon sambal chili paste
1/2	pound of arugula

Sauté the rock shrimp in 1 tablespoon of olive oil and the sambal chili for 3 to 5 minutes or until shrimp is opaque. Plate next to the risotto and serve with a small arugula salad. Serves 6.
Note: Jars of sambal chili paste can be purchased in Oriental food shops.

Submitted by Chef Dean James Max

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