FRESH MUSHROOM SEAFOOD RISOTTO
For me, Risotto is the ultimate comfort food.
It does require hands-on attention while cooking
but for a mere 20 minutes…
Fresh Mushroom Seafood Risotto
2 ounces sliced shitake mushrooms
2 ounces sliced oyster mushrooms
2 ounces sliced cremini mushrooms
1 tablespoon finely minced garlic
1/2 small diced sweet onion
1 tablespoon of olive oil
2 cups arborio rice
3/4 c port
8 cups chicken stock
3-4 cups fresh seafood (I used shrimp, scallops & langoustine)
1-2 tbsp butter
1/2 cup of chardonnay
2 tablespoons of finely minced fresh tarragon
1/2 cup of heavy whipping cream
Kosher salt and fresh cracked pepper to taste
1/2 – 1 cup grated fresh parmesan cheese
shaved parmesan for garnish
Melt butter in saucepan.
Gently sauté seafood on high heat then reduce and deglaze with white wine.
Remove from stove set aside covered to keep warm.
(This step can be done while cooking the risotto but for the purpose of our one burner galley stove I chose to do this step first)
In a large saute pan on medium-high heat, with olive oil quickly caramelize the onions and garlic. Once browned add in mushrooms and further caramelize.
Once the mushrooms are golden brown add in the arborio rice and toast for 3 to 4 minutes, then deglaze with the port and cook until the rice absorbs the wine.
To make the risotto add in one 4 ounce ladle of chicken stock one at a time until the rice has absorbed all the of the liquid while constantly stirring.
Stir seafood into risotto.
Finish with the tarragon, parmesan cheese, cream and adjust the seasonings with salt and pepper.
Serve the risotto with shaved parmesan cheese.
Adapted from one of Billy Parisi‘s delicious recipes