Mushroom and Shrimp Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup Arborio Rice (Risotto Rice), Dry, Uncooked (by SAPOROUS) 2 cup pieces Shiitake Mushrooms 10 tsp Chicken Broth (kitchen accomplice) (by KOLBERT) 2 serving Butter, Kroger, sweet cream, salted.1tbsp 4 serving Garlic, cooked (1 clove / serving) 1 glass (3.5 fl oz) White Wine 4 oz Romano Cheese 1 tsp Paprika 3 tbsp Extra Virgin Olive Oil 8 oz Shrimp, cooked 1 cup, chopped Onions, raw
Sauté your mushrooms in a little olive oil and salt and pepper and add a shot of white wine or cognac towards the end of the sauteing .
In a pot add a finely diced small onion or shallot, sauté with 2 Tbs of butter and 2 Tbs of olive oil until soft.
Add 1 or 2 cloves of finely chopped garlic. Sauté for 2 minutes.
Then you add the risotto and just let it toast for about 30 seconds to a minute in all the juices along with 1/2 cup of white wine or cognac. Flambe if desired or stir it in and let it reduce.
Once reduced, add hot vegetable stock or chicken stock 1 ladle at a time, stirring and letting it absorb between each cup.
When it’s almost all absorbed add more. Never stop stirring. After about 10-15 minutes of this taste your rice. Is it done? If not keep stirring. Keep going until the rice tastes about 95% done. At that point add your mushrooms and some Parmesan/Romano cheese. Remove from heat, taste. Is it done? Serve. If not add a little bit of stock and keep going until ready.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GINERETTE.
In a pot add a finely diced small onion or shallot, sauté with 2 Tbs of butter and 2 Tbs of olive oil until soft.
Add 1 or 2 cloves of finely chopped garlic. Sauté for 2 minutes.
Then you add the risotto and just let it toast for about 30 seconds to a minute in all the juices along with 1/2 cup of white wine or cognac. Flambe if desired or stir it in and let it reduce.
Once reduced, add hot vegetable stock or chicken stock 1 ladle at a time, stirring and letting it absorb between each cup.
When it’s almost all absorbed add more. Never stop stirring. After about 10-15 minutes of this taste your rice. Is it done? If not keep stirring. Keep going until the rice tastes about 95% done. At that point add your mushrooms and some Parmesan/Romano cheese. Remove from heat, taste. Is it done? Serve. If not add a little bit of stock and keep going until ready.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GINERETTE.
Nutritional Info Amount Per Serving
- Calories: 444.3
- Total Fat: 19.6 g
- Cholesterol: 124.0 mg
- Sodium: 894.4 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 2.4 g
- Protein: 20.6 g
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