The other night, I didn’t know what to make for dinner. I have to admit, this kitchen was looking kinda seedy. In our house, we are procrastinators and push everything to the limit. I was on my third second glass of Cupcake™ Vineyards Sauvignon Blanc, and admiring its pretty design, when the idea hit me. On its back label, the bottle says this wine pairs well with lobster risotto. I didn’t have lobster, but I DID have some frozen (pre-cooked) salad shrimp. I love you, Cupcake!
Shrimp and Mushroom Risotto
- 1 1/4 cup of arborio rice long grain is ok
- 5 cups chicken broth
- 4-5 mashed garlic cloves divided
- 1/4 red onion chopped
- 1 baby portobello mushroom chopped
- 1 Roma tomato chopped
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1/2 lb. frozen salad shrimp peeled, deveined, tails off, cooked
- 5 oz. unsalted butter about half a stick
- 1/2 cup Cupcake™ Sauvignon Blanc or any dry white wine with grated lemon zest
Defrost the shrimp under running cold water. Pat-dry with a paper towel.
Chop the onion, garlic, mushroom and tomato. Divide the garlic. Warm the chicken broth.
In a medium, non-stick saucepan melt 2 tbsp of butter, 1/2 the salt and 1/2 the black pepper over low-medium heat. Add 1/2 the garlic. Cook for 1 min.
Add the shrimp and “cook” for 30-45 seconds on each side. (If using frozen, raw shrimp, cook for 1-2 min. on each side). Remove shrimp and keep warm.
In the same saucepan, add 2 tbsp. butter, and increase heat to medium-high. Add the onions, mushroom, tomato, the remaining salt and pepper, and cook for 2 min.
When the mixture begins to simmer, add one cup of the warmed broth and cook for 2 min. Add the wine. (I did a heavy pour!)
Add the rice and remaining 2 tbsp. butter, and gently stir while the rice starts soaking up the mixture.
Keep stirring the rice as it cooks, never letting it get fully dry. Once the broth starts to reduce, add another cup of broth. You want the rice to obtain the “tackiness” shown in the picture.
Once the risotto is cooked, fold the shrimp evenly and reduce heat to low. Cover for 5 min.
That’s it! If you want to get fancy, you can garnish with some parsley. It honestly will smell so good that you probably won’t have time to garnish before you finish eating it. Enjoy!
(If you want a heartier mushroom taste, add 1-2 more baby portobello mushrooms. I only had one left over from our delicious stuffed mushrooms earlier in the week.)