Dried mushrooms are a valuable source of flavor and using them in a stock helps flavor the rice all the way through. Once the rice is tender, you’ll quickly sear the shrimp and fresh wild mushrooms and pile them on top for layers of flavor and texture.
Ingredients
- 1/2 ounce dried mushrooms
- 1 cup boiling water
- 2 1/2 cups chicken or vegetable stock
- 1 tablespoon butter
- 1/4 cup shallot, minced
- 1 clove garlic, chopped
- 1 cup Arborio rice
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 pound shrimp, shelled and deveined
- 1/2 pound mixed mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/4 cup parmesan cheese, shredded
Preparation
- Put the dried mushrooms in a small heat-proof bowl or measuring cup. Pour boiling water over and let them soak at least 20 minutes. Reserve the soaking water and wring out the rehydrated mushrooms. Chop the mushrooms and reserve. Mix the mushroom water with stock to make about 3 cups of liquid, then put the mushrooms in a saucepan over medium heat.
- In a large sauté pan, heat the butter over medium heat. Sauté shallots and garlic until soft (don't brown). Add the rice and stir to coat and heat through. Add wine, salt and rehydrated mushrooms and bring to a boil over medium-high heat. Stir in the stock mixture a ladleful at a time, stirring frequently.
- Start testing for doneness at 19 minutes by biting a grain of rice — it should not have any crunch but be tender. It will probably take 5 to 6 minutes longer. Remove from heat when done.
- In a sauté pan, heat the olive oil on high, add shrimp and sauté, stirring until they’re pink and lightly browned, then transfer to a plate. In the same pan, sear the fresh mushrooms quickly, stirring until browned, about 3 minutes. Stir in chopped spinach just until wilted.
- Stir the mushroom mixture and parmesan into the rice. Serve hot, topped with shrimp.
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