Asian Risotto

Directions

1. 1
   Melt 3 TBS of the butter in a medium saucepan over medium heat.
2. 2
   Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
3. 3
   Melt remaining 2 TBS butter in the same saucepan.
4. 4
   Stir in ginger and garlic, saute until fragrant, about 1 minute.
5. 5
   Stir in rice; cook over medium heat for 3 minutes.
6. 6
   In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
7. 7
   Bring to a boil; remove shrimp to a bowl.
8. 8
   Add about a third of the hot broth to the rice.
9. 9
   Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
10. 10
    Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
11. 11
    Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
12. 12
    Stir in cilantro and serve right away.
13. 13
    To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.