Embark on a delicious journey with my Shrimp and Mushroom Risotto! This delightful dish brings together juicy shrimp, flavorful mushrooms, and creamy rice for a meal that’s both comforting and elegant. Don’t worry if you’re new to making risotto – I’ll guide you through each step to create a rich and tasty masterpiece. Let’s dive into the world of simple ingredients and easy-to-follow instructions, ensuring that your homemade risotto will be a hit at the dinner table. Get ready to enjoy a scrumptious bowl of warmth and flavor!
Table of Contents
SHRIMP AND MUSHROOM RISOTTO INGREDIENTS
Olive Oil – The olive oil serves as the initial canvas for our shrimp risotto, providing a light and flavorful base for the other ingredients.
Shrimp – Shrimp add a succulent and delicate seafood flavor to the risotto.
Mushrooms – Sliced mushrooms bring an earthy and hearty dimension, complementing the seafood essence of the shrimp.
Salt and Black Pepper (to taste) – Seasoning is key in risotto, and salt and black pepper play a crucial role in enhancing the overall flavor profile.
Butter – Butter contributes richness and silkiness to the shrimp risotto, creating a luxurious texture.
Onion and Garlic – Onion and garlic form the aromatic foundation, imparting depth and complexity to the dish.
Dry White Wine – White wine adds brightness and acidity, elevating the flavors and contributing to the risotto’s delightful complexity.
Arborio Rice – Arborio rice, known for its high starch content, is essential for achieving the creamy consistency characteristic of a perfect risotto.
Low-Sodium Chicken Broth – Chicken broth serves as the liquid element, infusing the rice with savory depth. Opting for low-sodium allows better control over salt levels.
Milk – Milk, whether whole, semi-skimmed, or coconut, adds creaminess and a subtle sweetness to the shrimp risotto.
Parmesan Cheese – Parmesan cheese imparts a nutty and salty flavor, enhancing the overall richness of the dish.
Finishing Touches:
Butter – Additional butter at the end contributes a final layer of indulgence, ensuring a velvety finish.
Parmesan – Sprinkle parmesan generously for that irresistible cheesy goodness.
Parsley – Fresh parsley adds a burst of color and a hint of freshness, balancing the richness of the dish.
HOW TO MAKE SHRIMP AND MUSHROOM RISOTTO
1. Sautéing Shrimp and Mushrooms:
Heat olive oil in a skillet, add shrimp and mushrooms, season with salt and black pepper. Sauté until shrimp are pink and mushrooms are golden brown. Set aside. For this risotto, I like to sauté the shrimp and mushroom separately, but it can be done all in one batch.
2. Building the Base:
In the same skillet, melt butter and sauté onions and garlic until softened. Pour in the dry white wine, bring to a boil, and cook for 2 minutes stirring until the liquid is absorbed and the strong alcohol smell disappears. This step adds brightness and a hint of acidity.
Add Arborio rice, stirring until grains are coated and slightly translucent.
3. Adding BrothandSimmering:
Add about ⅔ of the chicken broth (save ⅓ of the broth to add later). Stir, and bring to a boil. Adjust the heat so it is gently simmering. Cook for 5 minutes. Stir again and cook for another 2 minutes until the broth is absorbed and the rice is visible on the surface.
Add the remaining broth and milk. Stir, and cook for 3 minutes. Stir again, and cook for 2 minutes. The risotto should be watery and the rice should still be a little undercooked.
4. Incorporating Parmesan and Butter:
Add the parmesan, and stir quickly. Taste, add salt and pepper if necessary, and stir quickly.
Finally, add extra butter and stir vigorously for 10 seconds (this is the step that makes the risotto very creamy).
5. Final Touches:
Fold in the sautéed prawns and mushrooms. Finish with an additional dose of butter, grated parmesan, and, if desired, chopped parsley.
Remove the shrimp and mushroom risotto from the heat (it should resemble porridge.) To loosen, add hot water, 2 tablespoons at a time, and stir well.
Garnish with Parmesan cheese and parsley.
TIPS FOR BEST SHRIMP AND MUSHROOM RISOTTO
Use room-temperature broth and milk. This helps maintain a steady cooking temperature.
It is crucial to prepare all the ingredients in advance by measuring and having everything ready to go.
Consistency of the shrimp and mushroom risotto: Remove the risotto from the stove just before achieving the desired consistency; it should resemble a slightly soupy texture. This is because the rice continues to absorb liquids even after being taken off the heat. The ideal risotto consistency is creamy, allowing it to fall and “run” on the plate, though the liquid amount depends on personal preference. While many traditional Italian restaurants serve risotto almost like soup, spread on the plate, some people, like myself, prefer a thicker consistency akin to porridge.
STORAGE
Store any leftover shrimp risotto in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of broth to loosen it and become creamy again.
Indulge in the exquisite world of Shrimp and Mushroom Risotto, where each ingredient plays a vital role in creating a symphony of flavors. Elevate your culinary skills and treat yourself to a dish that embodies comfort, sophistication, and pure delight.
Shrimp and Mushroom Risotto
Savor the richness of our Shrimp and Mushroom Risotto—a delectable fusion of succulent shrimp, earthy mushrooms, and creamy Arborio rice. A gourmet experience made easy in your kitchen!
3cups chicken broth, low-sodium and at room temperature
1cupmilk, room temperature (whole, semi-skimmed, or coconut milk)
⅓ cup (40g1.4oz)parmesan cheese, freshly grated
Finishing:
1 tbsp (15g/0.5oz) butter
parmesan, freshly grated, for garnish (optional)
parsley, chopped, for garnish (optional)
Instructions
Mushrooms and Shrimp:
Add a small drizzle of olive oil to the large skillet along with the mushrooms and sauté over medium-high heat until they start to develop some color, about 3-4 minutes.
Season them with a large pinch of salt and black pepper, and remove to a plate.
In the same skillet add another tablespoon of oil and heat it over medium-high heat.
Spread half of the shrimp in a single layer, and sprinkle with salt and black pepper. Cook for 1 ½ minutes, then flip and cook the other side for 1 minute. Remove to bowl.
Add a little more oil and repeat the process with the other half of the shrimp. Remove and keep them warm.
Rice:
In the same skillet, lower the heat to medium and melt the butter. Add the onion and garlic and sauté for 2 minutes until translucent.
Pour in the dry white wine, bring to a boil, and cook for 2 minutes stirring until the liquid is absorbed.
Add the rice and stir for 30 seconds until the rice is translucent around the edges.
Add about ⅔ of the chicken broth (save ⅓ of the broth for later). Stir, and bring to a boil. Adjust the heat so it is gently simmering. Cook for 5 minutes. Stir again and cook for another 2 minutes until the broth is absorbed and the rice is visible on the surface.
Add the remaining broth and milk. Stir, and cook for 3 minutes. Stir again, and cook for 2 minutes. The risotto should be soupy and the rice should still be a little undercooked.
Add the parmesan, and stir quickly. Taste, add salt and pepper if necessary, and stir quickly.
Finally, add extra butter and stir vigorously for 10 seconds (this step makes the risotto very creamy).
Add the mushrooms and shrimp (add any shrimp juice as well). Mix gently to incorporate them into the risotto.
Remove the risotto from the heat (it should resemble porridge.) To loosen, add hot water, 2 tablespoons at a time, and stir.
Mix well before serving. Garnish with parmesan cheese and parsley, if desired.
Hey there! My name is Anna. I love to cook and create delicious recipes with beautiful photos. Cooking is the way I express my creative side to the world. You will find here many healthy recipes that are not boring. It's my pleasure to have you here!
