2728 E. Thomas Rd., Phoenix, AZ 85016

602.956.0900

Restaurant & Catering of Distinction

Recipe for Wild Porcini Mushroom and Shrimp Rissoto

Wild Porcini Mushroom and Shrimp Rissoto

Serves 6

  • 1 cup dried porcini mushrooms *
  • 1 cup hot water
  • 6 tbsp. olive oil
  • ¼ cup chopped shallots
  • ¼ cup chopped yellow onions
  • 3 tsps. garlic, minced
  • 1 cup dry white wine
  • 3 teaspoons chopped thyme leaves
  • 1 cup sliced, stemmed, fresh shitake mushrooms
  • 1 cup sliced fresh, crimini mushrooms
  • 18 large peeled shrimp, approx. 1 ½ lbs.
  • 2 cups uncooked Arborio rice (or medium-grained rice)
  • 8 cups hot, vegetable broth –or- low salt chicken broth
  • ¼ cup chopped parsley leaves
  • 2 tbsp. unsalted butter (optional)
  • Salt & pepper to taste

Directions: Place porcini mushrooms in a bowl. Add 1 cup hot water and let stand until mushrooms are soft (approx. 15 minutes). Remove from water and coarsely chop them. Set aside.

Heat 2 tbsp. olive oil in heavy skillet, over medium heat. Add ¼ cup chopped shallots & 1 tsp of minced garlic, sauté for approx. 30 seconds. Add porcini, shitake and crimini mushrooms and 1 tsp. thyme leaves & touch of salt and pepper. Sauté until mushrooms are soft (approx. 4 minutes) and transfer to bowl. Cover to keep warm.

Wipe out skillet & heat 2 tbsp olive oil. Add shrimp and cook for 1 minute each side. Add 1 tsp. of the minced garlic, 1 tsp. of thyme and cook for 1 minute longer. Add 1/3 cup white wine, and let reduce until almost dry. Place in covered bowl and set aside.

Wipe out skillet again with a paper towel and add 2 tbsp olive oil, the onion and the remainder of the garlic. Sauté for 2 minutes over medium heat until it becomes soft. Add rice. Stir for 2 minutes and add remainder of wine. Let reduce until all liquid evaporates. Now, add 1 cup of hot vegetable –or-chicken broth and simmer until almost all broth has been absorbed, stirring constantly. Continue adding broth, 1 cup at a time, until rice is tender, but still firm to the bite (approx. 15 minutes). Add mushroom & shrimp mixture and season with salt and pepper to taste.

Check for the consistency of the risotto. You can add more broth if too dry, or cook a little longer if too moist. Sprinkle with chopped parsley, add butter (optional) and mix well. Serve in shallow bowl.

* Dry porcini mushrooms are available at specialty food stores & some supermarkets.