This Shrimp and Mushrooms Risotto recipe is easy and delicious, perfect for a quick lunch or dinner. Enjoy it with your friends and your family !!!
Author: Nectaria
Servings: 4 people
INGREDIENTS
2 chicken bouillons cubes
1200 gr./42.32 oz. hot water
150 gr./ 5.29 oz. dry white wine
250 gr./ 8.81 oz. mushrooms (pleurotus and button mushroom), sliced
8 tablespoons olive oil
500 gr./ 17.63 oz. shrimps, peeled
1 small red onion, finely chopped
2 leeks, finely chopped
3 garlic cloves, minced
300 gr./ 10.58 oz. arborio rice
1 teaspoon dried thyme
2 tablespoons butter
½ cup freshly grated parmesan cheese
salt and pepper to taste
¼ cup fresh parsley, chopped
1 tablespoon fresh lemon juice
Extra chopped parsley and grated parmesan cheese for serving
DIRECTIONS
To make the chicken stock
Mix together chicken bouillons cubes and hot water.
To make the risotto
In a large fry pan, add two tablespoons of olive oil, along with the mushrooms and dried thyme and sauté them over medium-high until they start to develop some color, about 3-4 minutes. Season them with a pinch of salt and pepper, remove to a plate.
Add another two tablespoons of olive oil to the skillet along with the shrimp. Season them with a pinch of salt, pepper. Stir and let them cook for just 2 minutes or until they start to curl up like a ‘c’ shape. Remove to the same plate as the mushrooms, set aside.
Continue by adding 4 tablespoon of olive oil in the same fry pan, set over medium heat and add the onions, garlic and leeks to the pan. Season them with a pinch of salt and pepper, let them cook for 3-4 minutes before stirring in the arborio rice. Allow the rice to toast for just 1 minute. Now add 150 gr. of white wine to the rice and saute for another 2-3 minutes.
Then add a 1 cup of the chicken stock and push the mixture around in the pan with a wooden spoon. When most of the liquid has evaporated from the pan, add another ½ cup of stock, stir, and continue this process for about 20 minutes. Test the rice at this point and see if it needs to be cooked longer, you can let it go for another 5 minutes or until the arborio rice has cooked and is soft and creamy. You may not end up using all the broth, it just depends on how much the rice soaks up.
Stir in the butter along with the grated parmesan cheese, add the sautéed mushrooms, the shrimp, lemon juice and the parsley. Turn off the heat cover and let the risotto stand for about 5 minutes so the flavors have a chance to blend. Serve immediately topped with additional parsley and parmesan cheese.