Shrimp and Mushroom Risotto

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!

Cupcake™ Vineyards Sauvignon Blanc wine is great for this recipe because it has many citrus undertones: Meyer lemons, Key limes, and the New Zealand grapes already bring their own zing to the plate. Delish!

There have been times where I try to impress my foodie husband and things go alright. Sometimes I crash and burn (literally on the burn part), but this was seriously a home run. I surprised myself!

Here's what you'll need:

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)

Directions:

1// Defrost the shrimp under running cold water. Pat-dry with a paper towel.

2// Chop the onion, garlic, mushroom and tomato. Divide the garlic. Warm the chicken broth.

3// 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. 

3// 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.

4// 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.

5// 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!)

6// Add the rice and remaining 2 tbsp. butter, and gently stir while the rice starts soaking up the mixture. 

7// 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.

8// 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.)

Desiree's stuffed mushrooms {recipe}

You may be wondering why these are called "Desiree's Stuffed Mushrooms."

Well, my cousin, Desiree, was our host for Thanksgiving and she made these for a wine and cheese night.  B and I immediately became obsessed with how delicious they were and I knew it was something we would be eating a lot of once we got back home.

Desiree was gracious enough to teach me how to make them so I could share with all of you!

These were inspired by her Italian neighbor, and like any quality home cooking, you don't always have exact measurements.  The following ingredient quantities is based off 6-8 small to medium baby Portabella mushrooms.  Feel free to adjust to your personal preference.

The great thing about this recipe is that the stuffing can be prepared the night before.  This is especially convenient if you have guests and want to impress them with hors d'oeuvres.

Ingredients

6 - 8 baby Portabella mushrooms, stems removed, chopped and set aside

1 cup Italian seasoned breadcrumbs

1/2 medium red onion, finely chopped 

3 garlic cloves, finely chopped

1/3 cup extra virgin olive oil

2 tbsp. butter (optional)

1/2 - 1 cup water

salt and pepper to taste

Directions:

Pre-heat oven to 350°

1. Using a slightly damp paper towel, gently wipe the mushrooms of any residual earth.

2. Remove and chop the stems of the portabella mushrooms; set aside in a bowl.

3. Finely chop the garlic cloves and onion and add them to the mushroom stems.

4. In a non-stick sauce pan heat half of your olive oil and the 2 tbsp. butter (optional) over low-medium heat.  (The butter adds a creamy and aromatic element but is not necessary.)  Add the mixture to the pan (see 1, below).

5. Cook the chopped garlic, onion and mushroom stems, slowly adding water so that the onions become soft and translucent (see 2, below).

6. Once the mixture is cooked, slowly add the Italian bread crumbs until the mixture becomes slightly crumbly (see 3, below).  It is preferred that the mixture be on the moist side, as the oven will dry it out a bit.   Add salt and pepper to taste.

7.  Using a teaspoon, gently stuff the mushrooms with the stuffing, packing as tightly as you can without tearing the delicate skin.  Place on a cookie sheet or baking dish.

8.  Drizzle a bit of extra virgin olive oil, making sure to wet the stuffing a bit.

9.  Sprinkle Parmesan cheese on top.

10.  Bake for 20-25 minutes.  The skin of the mushrooms will deepen to a darker brown.

Enjoy!