Mushroom and shrimp risotto, step-by-step recipe
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Total: 45 min Diners: 4
Today we propose a creamy mushroom and shrimp risotto. Risotto with mushrooms is an Italian recipe that is usually prepared with Funghi Porcini mushrooms (this is how Italians call Boletus edulis), but this time I will use a mixture of three varieties of dehydrated mushrooms that also give very good results: Boletus edulis, Marasmius oreades (milk caps) and Craterellus cornucopioides (trumpets of death).
As I love fish and seafood I have also added some shrimps that will bring a lot of flavor and a little color, for this reason I have used fish stock instead of chicken broth that would be used if we would elaborate the mushroom risotto only.
Preparing the mushroom and shrimp Risotto
Ingredients to make the mushroom and shrimp Risotto
Ingredients to make the mushroom and shrimp Risotto
. SOS Special Risotto rice, 270 g (special varieties for risottos) Fish stock, 900 ml Dehydrated mushrooms, 15 g Prawns, 12 Large onion, ½ Garlic, 2 cloves Dry white wine, 1 glass Parmesan cheese, 50 g Butter, 70 g EVOO, 7 tablespoons Salt and pepper First we prepare the fish stock. You can do it following the steps that we indicated in the fish and seafood casserole recipe. Peel the shrimp and add the heads (reserve the bodies). In this occasion I have also added a broth resulting from opening steamed mussels with white wine that I had frozen from another preparation, to increase the flavor. Taste and adjust the salt. Hydrate the mushrooms in hot water. Drain the mushrooms and use the broth to add to the fish stock casserole. Finely chop the garlic cloves. We put them in the pan with 5 tablespoons of oil over medium-low heat. When the garlic begins to dance, add the mushrooms and season with salt and pepper. Leave over medium heat until the mushrooms lose the water and are done. Set aside. Cut the shrimps into bite size pieces. We can reserve some of them whole to decorate. Sauté the shrimp in the same pan where we have cooked the mushrooms and season lightly. Add 50 g of butter and two tablespoons of olive oil to the same pan. Peel the onion, chop it finely and add it to the pan. Season and let it fry until it is tender and transparent. Add the SOS Special Risotto rice and stir for about 2 minutes. Add the white wine and let it evaporate almost completely. Add the reserved mushrooms. Add three ladles of broth, which will be very hot, and stir constantly until the broth is absorbed. Add a ladle of hot broth every time the rice runs out of liquid and continue stirring. After 18 minutes since we started adding the broth, taste the rice (if it is arborio rice it may take a little longer) and assess whether we should rectify the salt or continue adding more broth; the rice should be very creamy. When the rice is ready, add the grated Parmesan cheese (better freshly grated) and the remaining 20 g of butter. Stir to melt with the residual heat. Finally add the shrimp chopped and stir very gently; we have not added them before because their meat is very tender and we do not want them to crumble.
Result
And now we have ready a creamy and aromatic mushroom and shrimp risotto. We should not waste time and we should sit at the table immediately to take it freshly made and enjoy the most of its creaminess.
Tricks and tips
To prepare this mushroom and shrimp risotto, we have combined EVOO and butter for this summary-title. we have combined EVOO and butter so that the butter holds the temperature better while we poach the onion and does not burn, but you can use only EVOO or only butter, but in this case watch the temperature well so as not to burn the butter.
For the rice to release the starch and get our shrimp and mushroom risotto to be very very creamy, it is essential to stir it constantly. It is also very important to add the broth very hot so as not to break the cooking temperature.
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Mushroom and shrimp risotto, step by step recipe
And you, are you more of risotto or paella, although you don’t have to choose either … 😉
And you, are you more of risotto or paella?
