For the risotto: In a saucepan
, bring the chicken stock
to a simmer
over medium-low heat.
In a large saucepan, cook the shallots
and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto
at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente
, about 20 minutes.
Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach
, and green peas
. Season with salt and pepper. Mix well. Remove from heat and keep warm.
For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan
, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt
in the butter, season with salt and pepper and set aside.
Serve the risotto with the sauteed
rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese