Risotto - Shrimp And Wild Mushroom - cooking recipe

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
Preparation
    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.

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