RISOTTO - SHRIMP AND WILD MUSHROOM

Risotto - Shrimp and Wild Mushroom image

Provided by Baby Kato

Categories Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs large shrimp, peeled and deveined
1 teaspoon dried marjoram, divided
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons olive oil
4 ounces portabella mushrooms, sliced
2 ounces shiitake mushrooms, sliced
2 ounces oyster mushrooms, sliced
2 tablespoons butter
1 cup sweet onion, chopped
1 garlic clove, minced
1 1/2 cups arborio rice
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon ground turmeric
1/2 cup dry white wine
1 cup frozen peas, small and thawed
1/2 cup parmesan cheese, finely shredded (good quality)
1 tablespoon fresh parsley, chopped
1 teaspoon lemon, zest of, grated

Steps:

Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
Heat oil over medium high heat.
Add shrimp, cook 3-4 minutes, stirring frequently.
Remove shrimp from pan and set aside.
Add mushrooms to pan and cook 4-5 minutes until browned.
Remove mushrooms from pan and set aside.
Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
Add rice, and stir for 2-3 minutes.
In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
Rice should be tender, 25-30 minutes.
Add peas, shrimp and mushrooms to last 5 minutes of cooking.
Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.