Holiday Shrimp Risotto

Now that winter is upon us, try this simple, yet satiating holiday recipe that will surely be satisfying.

Spicy Wild Florida Rock Shrimp and White Trumpet Risotto
(Serves 6)

• 10 oz. Aborio rice
• 3 tbsp. olive oil
• 2 tbsp. butter
• 2 small shallots (minced)
• 1 cup dry white wine
• 6 cups water or chicken stock
• 1 lb. white trumpet mushrooms (sub. Honeshemeji)
• 1 cup of wild rock shrimp
• 1 tbsp. sambal chili
• 2 limes
• ½ lb. arugula

First, cook the cleaned mushrooms in a small pot with the chicken stock over a medium to high heat. When the mushrooms have softened and have been cooked roughly for 20 minutes, strain them, and use the liquid to cook the risotto. You will add the mushrooms at the end. Next, warm the olive oil in a heavy bottomed stockpot and add in the minced shallots. When the shallots have softened, add the rice and stir it with a wooden spoon to coat all the grains with oil. De-glaze the rice with white wine. Cook the rice until all the wine is gone. Add the stock 1 cup at a time, constantly stirring to help develop the starchy creaminess of the rice. When the rice has only a slight bite left to it, add in the last 2 tbsp. of butter. Then, season the risotto with salt and pepper and a squeeze of lime juice. Please note: the risotto cannot wait long before serving. Sauté the shrimp with a tablespoon of olive oil and the sambal chili. Add the mushrooms on top of the risotto. Finally, serve the shrimp next to the risotto along with a small arugula salad. Enjoy!

By Chef de Cuisine Brooke Mallory
Burlock Coast Seafare & Spirits