|Florida shrimp, mushroom, and beer risotto topped with|
raw-milk aged Havarti cheese.
I combined three risotto recipes from the Joy of Cooking, page 260-261, and changed out the wine for beer. The end result was tasty but it was more of a comfort food dish than gourmet. I added a squeeze of regionally sourced lemon to give it more depth of flavor and that helped.
It took over three hours to prepare mainly because the larger than normal shrimp took so long to cook.
It is not a recipe I plan to repeat any time soon.