Shrimp Risotto with Mushrooms
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
- Active time:50 min
- Start to finish:2 3/4 hr
- 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
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 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.