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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
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
  • 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.
  • Meanwhile, shell shrimp, reserving shells, then devein shrimp and halve crosswise.
  • 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.
  • 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

  • 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.
  • Add remaining cup wine and boil until wine is evaporated, about 8 minutes.
  • Add chanterelles to pot and cook over medium heat, stirring, until mushrooms are softened, 3 to 5 minutes.
  • Add rice and cook, stirring, 2 minutes.
  • 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).
  • 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.