Creamy Rice Grits Risotto with Shrimp & Mushrooms
Creamy Rice Grits Risotto with Shrimp & Mushrooms
Rated 3.8 stars by 16 users
Servings
4
Our rice grits are exceptional when cooked risotto-style. Traditional Italian risotto is made with arborio rice, a short-grain high-starch variety from the Piedmont region of Italy. Our rice grits are similar in shape and texture and, when cooked slowly and stirred frequently, release their creamy starches to create a rich, buttery dish. It is a wonderful base for any of your favorite vegetables or proteins; here we fold in the earthiness of mushrooms and the sweet briny flavor of Lowcountry white shrimp.
Don Quattlebaum
Ingredients
- 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 Grits
- 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
Directions
Gently heat the broth in a medium pot over low heat. Keep warm.
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 and gently sauté, turning once, until just cooked through, about 2-3 minutes. Transfer to a plate and reserve.
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.
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.
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.
When the rice is tender, gently fold in the parmesan and reserved shrimp.
Season with salt and pepper to taste. Garnish with additional parmesan.