January 03, 2022

Creamy Middlins Risotto with Shrimp & Mushrooms

By Don Quattlebaum
Creamy Middlins Risotto with Shrimp & Mushrooms

Creamy Middlins Risotto with Shrimp & Mushrooms
Serves 4

3 tablespoons unsalted butter, divided
1tablespoon olive oil
1 pound medium wild American shrimp, peeled and deveined
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
8 ounces mixed mushrooms, such as cremini and shiitake, sliced thin
1/4 cup finely chopped shallot
1 tablespoon minced garlic
1 teaspoon fresh thyme leaves
1/2 teaspoon finely chopped rosemary
1 cup Charleston Gold Rice Middlins
1/8-1/4 teaspoon red pepper flakes (to taste)
1/4 cup dry white wine
4 1/2 cups chicken or vegetable broth
1/2 cup grated parmesan cheese, more for serving

1. Gently heat the broth in a medium pot over low heat. Keep warm.

2. Season shrimp with salt and pepper. In a large heavy-duty pot, melt 1 tablespoon butter and oil together over medium heat. When butter is foamy, add shrimp andgently sauté, turning once, until just cooked through, about 2-3 minutes. Transfer to a plate and reserve.

3. Add remaining 2 tablespoons butter to the now-empty pot and increase heat to medium high. When the butter is melted and the foam subsides, add the mushrooms. Cook, stirring, until the mushrooms are tender and the liquid released reduces and starts to brown, about 5 minutes. Add shallots and garlic and cook 1 minute longer.

4. Stir in the red pepper flakes, thyme, rosemary, and rice. Stir for 1-2 minutes to toast the grains. Add the wine and simmer until absorbed.

5. Reduce heat to medium-low and begin to ladle the warm broth into the rice, about a half-cup at a time, simmering until the liquid is almost completely absorbed before you add more. Continue adding more broth to the rice, stirring constantly at a gentle simmer, until all the broth is absorbed and the rice is very creamy and tender. This will take about 30 active minutes.

6. When the rice is tender, gently fold in the parmesan and reserved shrimp.

Season with salt and pepper to taste. Garnish with additional parmesan.

Creamy Middlins Risotto with Shrimp & Mushrooms