Risotto
1. Prep the onion, garlic with a fine chop, then fine chop ½ the mushrooms and course chop the rest. Set aside.

2. In a saucepan, heat 2 tablespoons butter over a medium heat. When the butter has melted, add the onion, then the garlic. Sauté until onions slightly translucent and garlic is fragrant. Then add the course chop mushrooms.

3. Reduce heat and add the rice stir it briskly till coated with butter. Then add chicken broth until rice is just covered and add the fine mushrooms.

4. Cook uncovered Continue adding stock a little at a time keeping the rice covered and slowly stirring, for about 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Watching to make sure the rice does not burn on the bottom of the pan.

5. in the rest of the butter, pecorino cheese, and cream.

6. Salt & pepper to taste.

Garlic Shrimp & Tomatoes
1. In a skillet melt the butter over medium heat. When the butter has melted, add the onion, then the garlic and jalapeño. Sauté until onions slightly translucent and garlic is fragrant.

2. Add Shrimp and Sauté until almost pink them add the tomatoes. Once shrimp cooked and pink Salt & pepper to taste.

Finish
Add the Mushroom Risotto to bowl then top with the shrimp.