Risotto with Shrimp & Vegetables
Submitted by kdrolet
Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
75 minA proper risotto loaded with shrimp, broccoli, tomatoes, and dried porcini mushrooms that bring an earthy intensity dried mushrooms are famous for. The porcini soak in hot water for 30 minutes, and that soaking liquid gets strained and added to the broth. Don’t pour it down the drain. It’s liquid gold for the rice.
The arborio rice gets the traditional treatment: toasted in butter with onion and garlic, then fed simmering broth half a cup at a time while you stir. The rice absorbs each addition before you add the next, and this slow process is what builds that signature creamy texture without any cream.
Shrimp cook separately and quickly (just 3 minutes) so they stay tender, then get folded in at the end with the broccoli and fresh tomatoes.
Chef Tips
- Strain the mushroom soaking liquid through cheesecloth. Porcini are notorious for grit, and sandy risotto ruins the whole dish.
- Keep the broth at a low simmer, not boiling. Adding cold or rapidly boiling liquid shocks the rice and breaks the creamy starch release.
- Don’t overcook the shrimp. They need only 3 minutes. Overcooked shrimp in risotto turn rubbery and chewy.
- Serve immediately in warmed bowls. Risotto thickens and stiffens as it sits.
Variations
- Stir in a handful of grated Parmesan at the end for a richer, cheesier finish.
- Use asparagus instead of broccoli during spring for a seasonal version.
- Add a pinch of saffron to the broth for color and a floral, earthy depth.
Ingredients
Directions
Soak dried mushrooms in hot water until soft, at least ½ hour.
Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan.
Add chicken broth, water, and wine; bring to a boil.
Keep hot over low heat, covered.
Rinse mushrooms in water to remove all grit; chop into ½-inch pieces.
Remove stem ends and seeds from tomatoes; chop into ½- inch cubes.
Cut flowerets from broccoli.
Peel tough skin from stems with vegetable peeler; cut stems into ¼ inch slices.
Heat oil in 5-quart Dutch oven over medium-high heat.
Add broccoli and sauté until tender-crisp.
Transfer to bowl; cover, and keep warm.
Add 2 tablespoons butter to Dutch oven; sauté onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2 minutes.
Laddle simmering broth, ½ cup at a time, into rice mixture, while stirring.
Alloe rice to absorb broth before adding more.
After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
Rice should be creamy.
Remove rice from heat; cover and keep warm.
Melt remaining butter in medium skillet over medium heat.
Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes.
Remove from heat.
Stir tomatoes and broccoli into cooked rice.
Add shrimp and pan liquid to rice and vegetable mixture; mix well.
Cook over medium-high heat until heated through; remove from heat.
Stir in basil, if desired.
Serve immediately in warmed shallow soup bowls or deep plates.
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