Savory Shrimp and Mushroom Risotto makes a great one-dish meal and is a nice change from pasta. This savory rice dish is a little chewy with a cheesy, creamy sauce.
If you’ve never bought Arborio Rice before, you might have to search around a little. Not all food stores carry it. This high starch rice makes this dish creamier so don’t skimp and use regular white rice – it will completely change the taste and texture.
Savory Shrimp and Mushroom Risotto
Savory Shrimp and Mushroom Risotto makes a great one-dish meal and is a nice change from pasta. The Arborio rice is a little chewy with a cheesy, creamy sauce.
In a large frying pan, add the sliced mushrooms and 1 tsp of water. Cook on high heat. Continue to saute until the liquid mostly cooks off.
Add 2 tbsp of butter, salt, pepper and garlic powder.
Continue to saute until the mushrooms are lightly browned. Set aside.
Dice the shallot. Set aside.
Mince the garlic. Set aside.
In a large, heavy sauce pot. Add the olive oil and butter over medium heat.
Add the garlic and shallot. Saute until lightly browned.
Arborio rice is a high starch rice, grown in Italy, that makes the sauce creamy. This makes it ideal for risotto. Regular white rice will not have the same texture.
Add the Arborio rice to the sauce pot. Stir and saute for another minute.
Add the sauteed mushrooms.
Add the cleaned shrimp. Saute until the shrimp start to turn pink.
Add the lemon zest and chopped parsley.
Bring to a low boil and then continue to simmer on low heat for 20-25 minutes, stirring occasionally.
When the rice is cooked, remove the sauce pot from the heat. Add the Parmesan cheese and heavy cream. Stir until the cheese is melted. Let it sit for another 5 minutes.