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Creamy Mushroom & Tiger Shrimp Risotto | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: Serves 2, with leftovers.
Time Estimate: 2 Hours.
Storage Notes: Will keep covered and refrigerated for up to 2 days.
Difficulty: Easy.

This rich, creamy risotto with just the right amount of al dente bite and layers of rich flavor is a cold weather favorite in our home. The heat from the seasoning lifts and elevates what might otherwise be an overly rich meal, with the delicately poached shrimp providing a lovely flavor and textural contrast to the creamy risotto.

Ingredients

  • 1 Cup Arborio rice
  • 6-8 Large tiger shrimp
  • 3 Cups beef stock (we used our Umami Bone Broth)
  • 1 Medium white onion
  • 6 Cloves garlic
  • 1 Cup sliced mushrooms
  • 1 Glass dry white wine
  • 6 Tbs extra virgin olive oil
  • 1 Full Tin This Thing Of Ours Part III: The Spice Edition
  • 3-5 Tbs Lemon Rosemary Sea Salt, to taste
  • 1 Stick/half cup unsalted butter
  • 3/4ths Cup grated Parmesan cheese
  • Parsley, for garnish
  • Special Equipment Required: Large dutch oven, sous vide set up.
    Directions 
    • Peel and mince garlic and onion. Clean mushrooms, slicing somewhat thinly.
    • Bring a large dutch oven, like this handsome one from Emile Henry, up to medium high heat, and add 3 Tbs olive oil.
    • Add garlic, onion, mushrooms, and white wine, and simmer for 5 minutes, stirring occasionally. Once browned and beginning to stick, remove, and add rice.
    • Toast rice, stirring regularly, for 5 minutes, then add wine, simmering and cooking off for another 5 minutes.
    • Once rice begins to stick to the dutch oven, add 1 1/2 Cups of stock, and the full tin of This Thing of Ours Part III: The Spicy Edition.
    • Bring to a low boil, then reduce heat to low. Cook for another 5-8 minutes, stirring occasionally, then add the remaining stock, stirring again.
    • Return onions, garlic, and mushrooms to the cooking risotto.
    • Peel and devein shrimp, and bring a water bath up to 158F.
    • In a vacuum sealable or ziplock bag, combine shrimp, 3 Tbs olive oil, and 2 Tbs Lemon Rosemary Sea Salt. Poach in the sous vide for 10 minutes, then remove and reserve shrimp, pouring olive oil into the risotto.
    • As needed and as absorbed, continue to add water to the risotto, stirring as you do. We find we usually add about 2 cups of water (so 5 Cups total, 3 of stock, 2 of water).
    • Continue stirring, tasting for doneness and seasoning, adding more Lemon Rosemary Sea Salt as desired. 
    • Mince parsley.
    • When satisfied with the bite of your risotto, cube butter and add, along with Parmesan, and stir vigorously to incorporate.
    • Plate risotto, topping with poached tiger shrimp and garnishing with parsley.
    • Serve immediately, and devour - Mangia, mangia!

    If you'd like to check out this handsome dutch oven, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.

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