Risotto - Shrimp and Wild Mushroom

Submitted by Baby Kato

"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."

 

• Ready In: 2hrs 15mins
• Ingredients: 19
• Serves: 6

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.

Reviews

[Bayhill]

This was wonderful risotto!! My family devoured it and gave it 2 huge thumbs up. I made this as written and it turned out creamy, cheesy and oh so delicious. I had to add a little extra olive oil to brown the mushrooms in, but all cooking times were right on. I would be proud to serve this dish to company. Thank you BK, for sharing this wonderful recipe...it is definitely a keeper!! *Made for AUS/NZ swap*

 

[Maureen in MA]

This recipe was just good for hubby and me. Used only 1 lb of shrimp...this was plenty. Did not have Marjoram on hand; substituted basil. Had to more than double the amount of chicken broth called for...recipe on back of arborio rice bag called for 4-5 cups of liquid and was more accurate. Came out a tad too salty for our tastes (possibly because of extra chicken broth).

 

[Scrivener1]

This recipe isn't bad, but I wouldn't rate it 5 stars. I think it calls for too much shrimp. If I make it again, I will only use one pound. The seasonings were good. Maybe next time, I will add more parmesean cheese.

 

[yogiclarebear]

My husband and I made this together for his lunches last week. He is obsessed with shrimp fried rice, but I wanted him to get out of his box a little...so we chose risotto. He loved it! It was nice to make, the directions are very good. I found that I had to add a bit more liquid, almost 6 extra ounces. I may not have measured the rice as accurately. Great recipe!

 

[Zeeva22]

I just made this and all I can say is, "fabulous!". There was a bit of prep time, would have been less if I figured out the problem with my food processor sooner :) I added scallops, left out the turmeric (my husband doesn't care for it) and also added garlic salt. Simply delicious, beautiful presentation and impressive to serve.