Creamy Shrimp and Crab Risotto with Mushrooms
Indulge in the luxurious flavors of our Creamy Shrimp and Crab Risotto with Mushrooms. This delightful one-dish meal features succulent shrimp and fresh lump crabmeat combined with creamy arborio rice, infused with aromatic garlic, shallots, and earthy baby portabella mushrooms. Slow-cooked to perfection, every bite delivers a symphony of flavors that is sure to impress your dinner guests. Enjoy this rich and comforting risotto on a cozy evening or serve it at your next gathering for a touch of elegance.
N/A
Servings
233
Calories
13
Ingredients
Ingredients
Garlic cloves
2 large (finely chopped)
Fresh flat-leaf parsley
3 tablespoons (chopped)
Olive oil
6 tablespoons (divided)
Shrimp
1/2 lb (peeled and deveined)
Salt
to taste
Freshly ground black pepper
to taste
Chicken stock
6 cups
Bay leaf
1
Shallot
1 (finely chopped)
Arborio rice
2 cups
Dry white wine
1/2 cup
Baby portabella mushrooms
2 cups (sliced)
Fresh lump crabmeat
1/2 lb
Instructions
1
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and 2 tablespoons of parsley, sauté until fragrant, about 1-2 minutes.
2
Add the peeled and deveined shrimp to the saucepan, season with salt and freshly ground black pepper, and cook until the shrimp are just pink, approximately 2 minutes. Remove the shrimp with a slotted spoon and set aside on a plate.
3
Pour in the chicken broth and add the bay leaf to the same saucepan, bringing the mixture to a gentle simmer.
4
In a large heavy-bottomed saucepan or risotto pan, warm the remaining 3 tablespoons of olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes tender and translucent, about 5 minutes.
5
Stir in the arborio rice and sliced mushrooms, cooking for an additional 2 minutes while stirring to coat the rice in oil and heat it through.
6
Deglaze the pan with the dry white wine, stirring constantly until it has been fully absorbed by the rice.
7
Begin adding the simmering chicken broth to the rice mixture, about 1/2 cup at a time. Stir continuously and allow each addition of liquid to be absorbed before adding the next. Season the risotto with salt and pepper halfway through the cooking time.
8
After approximately 20 to 25 minutes, the risotto should be creamy with the rice grains being firm yet tender to the bite. If the rice needs more liquid, incorporate hot water until the desired consistency is reached.
9
Gently fold in the reserved shrimp and fresh lump crabmeat, cooking just until heated through, about 2 minutes. Taste and adjust seasoning as necessary.
10
Remove the risotto from heat and stir in the remaining tablespoon of olive oil and parsley. Serve the risotto immediately in warmed bowls, garnished with extra parsley if desired.
Nutrition Information
10g
Fat
23g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Shrimp and Crab Risotto with Mushrooms?
It is a luxurious one-dish meal featuring succulent shrimp, fresh lump crabmeat, arborio rice, and baby portabella mushrooms in a creamy, garlic-infused sauce.
What type of rice should I use for this recipe?
You should use 2 cups of arborio rice, which is essential for achieving the traditional creamy consistency of risotto.
How many calories are in a serving of this risotto?
Each serving contains approximately 233 calories.
What seafood is required for this dish?
The recipe requires 1/2 lb of peeled and deveined shrimp and 1/2 lb of fresh lump crabmeat.
What kind of mushrooms are recommended?
The recipe specifically calls for 2 cups of sliced baby portabella mushrooms.
How long does it take to cook the risotto rice?
The risotto typically takes about 20 to 25 minutes of gradual liquid addition to reach the desired creamy texture.
What type of wine is best for deglazing the pan?
A 1/2 cup of dry white wine is recommended for deglazing to add depth of flavor.
Can I substitute the chicken stock?
While the recipe calls for 6 cups of chicken stock, you could use seafood stock or vegetable stock as an alternative.
How do I know when the risotto is finished?
The risotto is ready when the texture is creamy and the rice grains are firm yet tender to the bite.
What aromatics are used in this recipe?
The dish is flavored with finely chopped garlic, shallots, and a bay leaf.
How much protein is in this meal?
This recipe provides 13g of protein per serving.
What is the fat content of this dish?
There are 10g of fat per serving.
How many carbohydrates are in a serving?
There are 23g of carbohydrates per serving.
Should I cook the shrimp separately?
Yes, the shrimp are sautéed initially for about 2 minutes until pink, removed from the pan, and then folded back in at the end.
When do I add the crabmeat?
The fresh lump crabmeat should be gently folded into the risotto at the very end, cooking just until heated through.
How much olive oil is needed in total?
The recipe uses 6 tablespoons of olive oil, divided throughout different stages of cooking.
What kind of parsley should I use?
The recipe recommends using 3 tablespoons of chopped fresh flat-leaf parsley.
How should the shallots be prepared?
The shallot should be finely chopped and sautéed until tender and translucent.
What should I do if the rice is still firm but I ran out of stock?
If more liquid is needed after the stock is used, you can incorporate hot water until you reach the desired consistency.
Is it necessary to stir the risotto constantly?
Yes, you should stir continuously while adding the broth to help the rice release its starch and create a creamy texture.
Can I serve this for a dinner party?
Absolutely, this dish is described as elegant and impressive, making it perfect for dinner guests.
What is the purpose of the bay leaf?
The bay leaf is added to the simmering chicken broth to infuse it with a subtle herbal aroma.
How much stock should I add at one time?
You should add the simmering chicken broth about 1/2 cup at a time, allowing it to be absorbed before adding more.
What is the preparation for the garlic?
You should use 2 large garlic cloves, finely chopped.
Do I need a special pan for this recipe?
A large heavy-bottomed saucepan or a dedicated risotto pan is recommended for even heat distribution.
When should I season the risotto with salt and pepper?
The recipe suggests seasoning the risotto halfway through the cooking time and again at the end to taste.
How should the risotto be served?
It should be served immediately in warmed bowls, garnished with extra parsley.
Can I use red wine instead of white?
White wine is preferred to maintain the light color and provide the correct acidity; red wine would change the flavor and appearance significantly.
What are the primary tags for this recipe?
This recipe is tagged as risotto, seafood, shrimp, crab, mushrooms, one-dish meal, comfort food, Italian cuisine, and dinner party.
Is there any fiber or sugar in this recipe?
The provided nutritional data indicates that fiber and sugar levels are null or negligible for this specific preparation.