We’ve been accumulating shrimp shells in the freezer for a long time, waiting for this luscious day. With our huge bag of shells in hand, along with a pound of shrimp, some fresh mint, and some Chinese mushrooms, we’re off:
mushrooms purchased in Chinatown
the shrimp and mushrooms, coarsely chopped and ready to go
risotto underway; onions and garlic sauteed, rice sauteed, and the stock going in slowly
getting thicker and creamier – keep going!
rice is done – shrimp and mushrooms stirred in, coming back to warm
served with a bit of grated parmigiano reggiano sprinkled on top, just because
hello gorgeous!
I adapted the recipe from Epicurious:
5 cups homemade shrimp broth (simmer shrimp shells in water or other stock; we used pork stock)
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1 pound uncooked large shrimp, peeled, deveined
handful of dried Chinese mushrooms, soaked
3/4 cup finely chopped onion
1 1/2 cups arborio rice
2 tablespoons plus 2 teaspoons chopped fresh mint
Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid. Coarsely chop shrimp and mushrooms; set aside.
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and mushrooms into risotto. Season risotto to taste with salt and pepper. Immediately before serving, stir in the fresh chopped mint. Transfer to bowls. Sprinkle with grated parmigiano reggiano, if you like. We did, and it was wonderful.
