• 3 tablespoons olive oil
• 1 cup bamboo rice
• ½ cup white wine
• 3-4 cups chicken stock (unsalted)
• 4 ounces cooked shrimp
• 2 ounces small mushrooms
• salt and pepper to taste
• 2 tablespoons unsalted butter

Preheat a large, heavy-bottomed Dutch oven or saute pan over medium-high heat. Add olive oil and, when it is warmed, add rice and stir to coat rice. Toast rice, stirring, for 6-8 minutes over medium heat. Add white wine and continue stirring. When all the wine is absorbed, begin to add chicken stock, one ladle at a time. Stir constantly and do not add more chicken broth until all the broth has been absorbed. When the rice is tender and a creamy broth has formed, add shrimp and mushrooms. Taste and season with salt and pepper as desired. Add the butter, stir and serve immediately.