Risotto with Shrimp and Wild Mushrooms
Ingredients for Risotto
  • Extra-virgin olive oil (unfiltered and unrefined, like this one)
  • 2 pounds medium sized raw shrimp (wild caught preferably)
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 pound assorted mushrooms (portobello, crimini, shiitake), stemmed and sliced
  • 2 Tbsp fresh thyme
  • 2 Tbsp fresh flat-leaf parsley, chopped
  • 2 bay leaves
  • 2 cups arborio rice (organic if possible, we love Lundberg rice)
  • ½ cup dry white wine (Pinot Grigio, Reisling)
  • 8 cups homemade shrimp stock, heated (recipe below)
  • 2 Tbsp butter (organic, pastured, raw if possible)
  • ½ cup freshly grated Parmigiano-Reggiano
  • Unrefined sea salt and freshly ground black pepper to taste (we love Real Salt)
Ingredients for Shrimp Stock
  • Extra-virgin olive oil (unfiltered and unrefined, we love this brand)
  • Shrimp shells
  • 1 onion, chopped
  • 8 celery stalks, chopped
  • 8 cups water (filtered if possible)
For Shrimp Stock
  1. Place a large stock pot over medium heat and add 2 Tbsp of olive oil.
  2. Once the oil is hot, add the shrimp shells and sauté until the shells turn pink in color.
  3. Add the onion and celery, and continue to saute for 5 minutes until soft.
  4. Add cold water and simmer for 2 hours.
  5. Pour stock through a fine mesh strainer into a medium sized stock pot. The shrimp shells, onions and celery can be discarded.
For the Risotto
  1. Peel, clean and de-vein the shrimp. Save the shrimp shells to be used in the shrimp stock.
  2. Place a large sauté pan over medium-high heat and add 2 Tbsp of olive oil.
  3. Once the oil is hot, add the shrimp and season with salt and pepper.  
  4. Sauté the shrimp just until the shrimp turns pink in color. Place the shrimp in a bowl, cover and set aside for later.
  5. Reduce the heat to medium and add 2 Tbsp of olive oil.
  6. Once the oil is hot, add the onion and garlic; Sauté the onion and garlic, stirring occasionally, for 5 minutes until soft
  7. Add the mushrooms, thyme, parsley and bay leaves and continue to sauté for 10 minutes until the mushrooms release their liquid; Season with salt and pepper.
  8. Add the rice and stir for 2 minutes until the rice turns opaque in color; then add the wine and cook for an additional minute to evaporate the alcohol.
  9. Pour in 1 cup of the warm shrimp stock and stir constantly with a wooden spoon until the rice has absorbed all of the liquid; Add another cup of stock and continue to stir until absorbed.
  10. Continue adding the stock 1 cup at a time in this manner. The risotto is done when it is slightly firm but creamy. You may not need to use all of the stock.
  11. Once the risotto is cooked, add the cooked shrimp, butter and cheese. If needed, season with salt and pepper.
Recipe by Scratch Mommy | Pronounce Skincare at https://scratchmommy.com/shrimp-and-wild-mushroom-risotto/