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Chile Spiced Risotto with Shiitake Mushrooms & Shrimp
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
For the vegetable stock:
4 quarts water
1 cup dry white wine
1 large onion, halved
1 large tomato, quartered
1 large carrot, quartered
1 zucchini, quartered
1 yellow squash, quartered
4 scallions, ends trimmed and halved
5 large white mushrooms, sliced
2 thyme sprigs
2 rosemary sprigs
2 Italian parsley sprigs
2 garlic cloves, crushed
1 bay leaf
1 teaspoon celery seeds
6 whole black peppercorns
Salt
For the risotto:
2 Tablespoons olive oil
2 small shallots, minced
3/4 cup arborio rice
1 teaspoon pure chile powder
1 bay leaf
8 large shiitake mushrooms, stemmed and thinly sliced
1 Tablespoon heavy cream
1 Tablespoon unsalted butter
1/4 cup Parmigiano Reggiano cheese, grated
Salt and freshly ground black pepper
For the shrimp:
1/2 pound medium raw shimp in shells, peeled & deveined
2 Tablespoons olive oil
1/4 cup onion, chopped
1 garlic clove, peeled and crushed
1 Tablespoons parsley, chopped
2 Tablespoons dry white wine
Juice of 1/2 lemon
Salt and fresh ground pepper
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Directions
Make the vegetable stock:
In a pot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, yellow squash, scallions, white mushrooms, thyme, rosemary, Italian parsley, garlic, bay leaf, celery seeds, peppercorns and 1 teaspoon salt. Reduce the heat to medium low and simmer for about 40 minutes. Strain the stock through a fine mesh sieve into a large bowl. Transfer 4 cups to a saucepan. Freeze the rest of the stock for another use. Bring the reserved stock to a simmer in the saucepan; keep hot.
In a heavy, medium saucepan, heat 1 tablespoon of the olive oil over medium high heat. Add the shallots and cook for about 1 to 2 minutes, stirring constantly. Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed. Continue to add stock, 1/2 cup at a time, and stirring constantly, until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy.
In a non-stick skillet, heat the remaining tablespoon of olive oil. Add the shiitake mushrooms and brown over medium high heat, about 5 minutes. Stir the sauteed shiitakes, cream, butter and cheese into the risotto. Adjust seasonings to taste with salt and freshly ground black pepper.
Return the skillet used for the mushrooms to the stove top and heat t. Add oil; when hot, add onions. Saute until golden; add garlic, cook for 1 minute. Increase heat to high and add shrimp. Cook and toss until shrimp turn pink. Add 1 tablespoon parsley, wine, lemon juice and salt and pepper to taste. Cook and stir for 1-2 more minutes.
To serve, spoon risotto in shallow bowls and top with a few shrimp. Garnish with fresh thyme, rosemary or parsley (optional). |
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Tips
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This recipe looks like it is complex due to the numerous ingredients. Dont let this deter you. You can substitute chicken stock or pre-made vegetable stock to eliminate the first step of this recipe. Also, the last step of add the sauteed shrimp can easily be skipped if you are looking for a great vegetarian meal. |
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