Shrimp and Wild Mushroom Risotto

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• Salt
• 2 cups arborio rice
• 1 rosemary sprig
• 6 cups chicken stock or low-sodium broth
• 1 pound shelled and deveined large shrimp
• Freshly ground pepper
• 3/4 pound shiitake mushrooms, stems removed and caps thinly sliced
• 2 tablespoons unsalted butter, diced
• 1/2 cup freshly grated pecorino cheese
• 1/2 teaspoon finely chopped thyme

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