Prep 5 mins
Cook 30 mins
The best thing I ever made! It is creamy (without the use of cream or cheese) and full of flavor!
- 2 large garlic cloves, finely chopped
- 3 tablespoons fresh flat-leaf parsley, chopped
- 6 tablespoons olive oil
- 1⁄2 lb shrimp, peeled, deveined
- salt & freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 bay leaf
- 1 shallot, finely chopped
- 2 cups arborio rice
- 1⁄2 cup dry white wine
- 2 cups baby portabella mushrooms, sliced
- 1⁄2 lb fresh lump crabmeat
- In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
- Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
- In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
- Add the wine and continue to cook, stirring often, until the liquid is absorbed.
- Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
- The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
- Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
- Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.