Risotto with Shrimp, Spinach and Mushrooms

10 Jul

Risotto is one of Italy’s most famous dishes. It is typically made with arborio rice, a short grained white rice that contains a high starch content. It is the starch that gives this dish its super creamy texture, and can be eaten as a main dish, or as a side for roasts and grilled meats. Now, here is the fun part; Once you learn how to make this, the ingredients can be switched and altered as long as you observe the 3-to-1 ratio of rice to liquid.

To make this dish vegetarian, omit the shrimp and use vegetable broth.

You will need:
Wooden spoon
regular sauce pan
Heavy-bottomed skillet ( 4 quart at the minimum, 6 quart maximum)
Liquid measuring cup
ladle
measuring spoon
cutting board

risotto with shrimp, spinach, and, mushrooms ( serves 2-4 people)

1 cup Arborio rice
3 cups chicken or vegetable broth, heated to simmer
1 cup chopped onions
1Tbl. chopped garlic
1 pint button, shiitake, or cremini (baby bella), cleaned and sliced
1 small package frozen spinach, thawed and drained of all liquid
1/2 to 3/4 lb large shrimp, peeled and deveined
1/2 cup olive oil
3 tablespoons butter, cold
1/2 cup top quality grated fresh parmesan ( no canned cheese here, please)
Salt and black pepper to taste

Read recipe thoroughly, the prepare all ingredients before proceeding with recipe.

Heat skillet and add 1/4 cup of the olive oil. Add onions and cook over medium heat for five minutes or until clear.
Add garlic and saute for 1-2 minutes or until fragrant. Add mushrooms, and cook until soft. Add drained spinach and cook until dry, season with salt and pepper, and set aside.

Clean skillet and return to stove. Add the remaining olive oil, and saute shrimp for 3-4 minutes or until pink. Set aside shrimp. Do not drain oil from pan. Add rice, and saute rice for about five minutes until rice turns clear. Do not brown. Add one ladle of hot broth to rice, and stir until all liquid is absorbed. Add another ladle of hot broth to rice and stir rice again until broth is absorbed. Repeat, adding broth to rice and stirring until absorbed until all of the broth is used. Reduce heat to low, and add shrimp and spinach mixture to rice and stir until heated. Add butter and stir until melted. Pull risotto off the heat and fold in the cheese. Serves 2-4 people.

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