I cooked this John Besh recipe a couple of weeks ago and wanted to share it before I completely forgot about it! We picked up some crab cakes and fresh shrimp on Pawleys Island in an effort to extended our mini-vaca a little longer. Nothing like seafood to make you feel like you're still on the coast! The recipe can be found here and is Shrimp, Chanterelle & Pumpkin Risotto. It's also in Besh's cookbook "Cooking from the Heart."
I made a few substitutions based on what was in season at the farmer's market: acorn squash instead of pumpkin and regular mushrooms instead of chanterelle mushrooms. I was out of fresh Parmesan cheese and used the shake kind out of the can. It was delicious!
My final result wasn't as pretty as the cookbook picture, but I'm willing to bet it tasted just as good!