Shrimp And Bay-Scallop Risotto With Mushrooms

Name: Shrimp And Bay-Scallop Risotto With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini or other dried mushrooms; 2/3 cup boiling water; 4 cups canned low-sodium chicken broth or homemade stock; 2 cups bottled clam juice; 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, chopped; 4 cloves garlic, minced; 1 1/4 cups arborio rice; 1/2 pound mushrooms, cut into thin slices; 1/4 cup dry white wine; 1 teaspoon salt; 1/2 pound medium shrimp, shelled; 1/2 pound bay scallops

Servings: persons

1/2 ounce dried porcini or other dried mushrooms
2/3 cup boiling water
4 cups canned low-sodium chicken broth or homemade stock
2 cups bottled clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
1 1/4 cups arborio rice
1/2 pound mushrooms, cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp, shelled
1/2 pound bay scallops

1
In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
2
In a large pot, heat the oil and butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring, until the wine has been absorbed.
3
Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops. Cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
4
Wine Recommendation: The full flavor of shrimp is reason enough to drink a full-bodied chardonnay with this dish. Try a bottle from California or Australia.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 ounce dried porcini or other dried mushrooms, 2/3 cup boiling water, 4 cups canned low-sodium chicken broth or homemade stock, 2 cups bottled clam juice, and more.

Yes, Shrimp And Bay-Scallop Risotto With Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!