Shrimp Risotto with Mushrooms
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
Serves4 to 6
- Active time:50 min
- Start to finish:2 3/4 hr
November 2009
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- 1 lb medium shrimp with heads
- 1 large carrot, thinly sliced
- 2 medium onions, 1 coarsely chopped, 1 finely chopped, divided
- 1/4 cup chopped flat-leaf parsley, stems reserved for stock
- 5 tablespoons olive oil, divided
- 7 cups water
- 2 cups dry white wine
- 1 teaspoon salt
- 1/2 lb chanterelles, trimmed and torn lengthwise into pieces
- 2 cups (3/4 lb) Carnaroli rice
- 3 tablespoons crème fraîche
Make Stock
-
Separate heads from shrimp. Put heads, carrots, coarsely chopped onion, parsley stems and 2 tablespoons oil in a 3-quart heavy saucepan, and cook, without adding any liquid, covered, over medium-low heat, stirring occasionally, 15 minutes.
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Meanwhile, shell shrimp, reserving shells, then devein shrimp and halve crosswise.
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Add shrimp shells, water and 1 cup wine to pan (shrimp heads will turn liquid red), and bring to a simmer, skimming surface as necessary. Simmer stock gently, partially covered, 1 1/2 hours.
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Strain stock through a medium-mesh sieve set over a bowl, pressing on and discarding solids. Add enough water, if necessary, to measure 6 cups, then return to saucepan, add salt and keep at a bare simmer.
Cook Risotto
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Cook finely chopped onion in remaining 3 tablespoons oil in a 3- to 4-quart heavy pot over medium-low heat, stirring, until very soft, about 8 minutes.
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Add remaining cup wine and boil until wine is evaporated, about 8 minutes.
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Add chanterelles to pot and cook over medium heat, stirring, until mushrooms are softened, 3 to 5 minutes.
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Add rice and cook, stirring, 2 minutes.
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Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (You may have some left over).
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Remove pot from heat then stir shrimp, parsley, and cream into risotto and let stand covered to gently cook shrimp, about 2 minutes. Check seasoning for salt.
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- risotto
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