Shrimp and Mushroom Risotto
Shrimp and Mushroom Risotto is a creamy, flavorful Italian dish that combines shrimp, mushrooms, and Arborio rice. The risotto is made by slowly cooking the rice in chicken broth, stirring continuously to release the rice’s starches, which creates a rich, creamy texture.
Shrimp and Mushroom Risotto pairs well with light, fresh sides to balance its richness, such as a simple Arugula and Beets Salad or Garlic Bread. This dish is perfect for a comforting meal that feels both luxurious and satisfying.
Yield: Serves 4
- 250 g mushrooms (about 3 1/2 cups), sliced
- 3 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup white wine
- 3 tablespoons butter
- 1 cup Arborio rice
- 180 g shrimp (about 1 1/4 cups), peeled and cooked
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1/3 teaspoon ground saffron
- 1/3 cup grated Parmesan cheese (optional)
- salt & pepper to taste
Combine chicken broth, water and ground saffron in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep it warm.
Melt the butter in a medium pan over medium heat. Add the onions, mushrooms, garlic and shrimps. Sauté until mushrooms are soft about 5-7 minutes, stirring frequently.
Add arborio rice and stir until glossy, about 1 minute.
Add the white wine and stir until rice mixture has absorbed all of the liquid, about 3-5 minutes.
Then add 1/2 cup of broth mixture and stir often until rice has absorbed most of the liquid, about 3-6 minutes. Remember to stir enough to keep the rice from sticking to the bottom of the pan.
Continue adding broth mixture, 1/2 cup at a time, until absorbed.
Note: Wait until the broth mixture is almost completely absorbed before adding the next 1/2 cup. This process will take about 25-30 minutes. The risotto should be just cooked and slightly saucy but not soupy.
Remove from heat. Stir in the Parmesan cheese and season with salt and pepper. Serve immediately.
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