Shrimp and Wild Mushroom Risotto

When my hubby and I first got married, we had all the time in the world.

Anytime we had the chance, we would host our friends and prep a fancy meal. You see, my husband loves to cook. He went to the prestigious Johnson and Whales University in Rhode Island for culinary arts, and he loves to put his skills to use any chance he gets. I once remember him preparing a shrimp and wild mushroom risotto dish… and I was in heaven.

No seriously, I was lost in this dish. Still to this day, I remember sitting there and thinking, “This is amazing.” It was amazing and I’m ashamed to admit how much I consumed!

Fast forward to today. We have three young kiddos and we don’t have all the time in the world.

We don’t host like we used to and when we do, it’s hot dogs and hamburgers. You know… quick, easy, and universal kid foods. That last thing you want to do when you host is serve something their kids won’t eat! I know I’m not alone here.

But…we were feeling bored, inspired, and tired of making the same ‘ol foods all the time.

I remembered back to the risotto night and told my husband that we just had to make it again! We did just that and it was just as amazing as I had remembered.

Creamy, buttery, and melt in your mouth delicious. Adding the shrimp is the perfect finishing touch to it all and really rounds out the flavors.

I hope you fall in love with the shrimp and wild mushroom risotto as much as I have! (I have no doubt you will)

In case you’re wondering — our kids did indeed eat this. Wouldn’t you know it, two out of the three liked it.

Maybe it can be a kid food after all.

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.


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