Best 2 Risotto Shrimp And Wild Mushroom Recipes

Risotto shrimp and wild mushroom is a delightful dish that combines the delicate flavors of shrimp and wild mushrooms with the creamy texture of risotto. It is a simple yet elegant dish that is perfect for any occasion. From fancy dinners to weeknight meals, this dish is sure to be a hit! Here we will explore the best recipes for risotto shrimp and wild mushroom, so you can create a delicious and memorable meal.

Here are our top 2 tried and tested recipes!

RISOTTO - SHRIMP AND WILD MUSHROOM

Risotto - Shrimp and Wild Mushroom image

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.

Provided by Baby Kato

Categories Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
Heat oil over medium high heat.
Add shrimp, cook 3-4 minutes, stirring frequently.
Remove shrimp from pan and set aside.
Add mushrooms to pan and cook 4-5 minutes until browned.
Remove mushrooms from pan and set aside.
Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
Add rice, and stir for 2-3 minutes.
In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
Rice should be tender, 25-30 minutes.
Add peas, shrimp and mushrooms to last 5 minutes of cooking.
Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

RISOTTO - SHRIMP AND WILD MUSHROOM

Risotto - Shrimp and Wild Mushroom image

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of Parmesan. This is a easy to make company dish, creamy and sure to please. Please feel free to use the amount of shrimp you want, we like a lot.

Provided by Baby Kato

Categories Seafood

Time 2h15m

Number Of Ingredients 19

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

Steps:

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.

Tips:

Use high-quality ingredients. This is especially important for the rice, which should be a short-grain variety like Arborio or Carnaroli. Fresh shrimp and wild mushrooms will also make a big difference in the flavor of the dish.
Don't overcook the rice. Risotto should be cooked until it is al dente, with a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
Add the liquid gradually. The rice should absorb the liquid slowly, so don't add it all at once. Add it in small increments, stirring constantly, until the rice is cooked through.
Stir constantly. This will help to prevent the rice from sticking to the pot and will also help to release the starch in the rice, which will give the risotto its creamy texture.
Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a handful of chopped fresh herbs to brighten up the flavor.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it can be made with a variety of different ingredients. With a little practice, you can make a perfect risotto that will impress your friends and family.