Risotto - Shrimp and Wild Mushroom |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all. Ingredients:
2 lbs large shrimp, peeled and deveined |
1 teaspoon dried marjoram, divided |
1 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
2 tablespoons olive oil |
4 ounces portabella mushrooms, sliced |
2 ounces shiitake mushrooms, sliced |
2 ounces oyster mushrooms, sliced |
2 tablespoons butter |
1 cup sweet onion, chopped |
1 garlic clove, minced |
1 1/2 cups arborio rice |
2 (14 1/2 ounce) cans chicken broth |
1/4 teaspoon ground turmeric |
1/2 cup dry white wine |
1 cup frozen peas, small and thawed |
1/2 cup parmesan cheese, finely shredded (good quality) |
1 tablespoon fresh parsley, chopped |
1 teaspoon lemon, zest of, grated |
Directions:
1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest- Serve immediately.
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