I love risotto. It takes some effort, but that effort is rewarded with a delicious, creamy, flavorful rice dish. I've been making risottos for a while. I made a mushroom parmesan barley risotto with poulet au vin blanc, a few months back.
This gruyere and shrimp risotto was a departure from the recipe I found, which called for asiago and a pressure cooker. I made mine in the classic way, on the stove, slowly. I had some gruyere left over from the potato dauphinois a few weeks ago, and some shrimp that were starting to get a little freezer burn (leftover from shrimp etouffee).
It turned out amazing. The gruyere is sharp but not overpowering. The shrimp lends a wonderful flavor. And it went great with the poulet, which I'm always a fan of.