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Marsala Shrimp Risotto with Fresh Herbs blends earthy mushroom flavors with creamy Gruyère cheese in this luxurious dish. The perfectly seasoned shrimp, coated with thyme and rosemary, sit on top creating amazing taste combinations. It's fancy enough for special events but simple enough for a tasty weeknight dinner.
What Makes This Dish Special
You'll love the rich mix of Marsala wine, aromatic herbs and perfectly cooked shrimp in this dish. The smooth, creamy texture of the risotto pairs wonderfully with the smoky grilled shrimp, giving you restaurant-quality food right at home. It's filling, flavorful and surprisingly easy to make yourself.
What You'll Need
- Olive oil: 1 tablespoon, used for sautéing mushrooms and onions.
- Cremini mushrooms: 2 cups, sliced thin so they cook evenly.
- Sweet onion: 1/2 large, chopped finely to blend with the mushrooms.
- Arborio rice: 3/4 cup, uncooked, perfect for soaking up flavors.
- Garlic cloves: 3, minced, split between risotto and shrimp seasoning.
- Dry Marsala: 1/3 cup, adding a sweet-savory note.
- Chicken broth: 1 1/2 cups, kept simmering.
- Beef broth: 1 1/2 cups, for added richness.
- Fresh thyme: 1 tablespoon, chopped.
- Fresh rosemary: 2 teaspoons, finely chopped.
- Black pepper: 1/4 teaspoon.
- Salt: 1/2 teaspoon.
- Raw shrimp: 450g, peeled and deveined.
- Gruyère: 1/2 cup, shredded.
- Fresh spinach: 2 cups.
Cooking Steps
- Cook the mushrooms and onions
- Heat olive oil in a large pot over medium heat. Toss in mushrooms and onion. Cook until soft and slightly golden.
- Toast the rice
- Add rice and one minced garlic clove. Cook for 2-3 minutes until rice looks slightly golden.
- Pour in Marsala
- Add the dry Marsala. Stir until the liquid is completely absorbed.
- Add the broth
- Gradually pour in hot broth, about 1/2 cup at a time, stirring non-stop for 20-25 minutes until rice turns creamy.
- Get the shrimp ready
- Mix herbs, pepper, salt and remaining garlic. Coat shrimp with this mixture. Grill them for 5 minutes on each side.
- Finish the risotto
- Stir in shredded Gruyère then add fresh spinach until just wilted.
- Serve it up
- Spoon creamy risotto onto plates and top with herb-grilled shrimp.
Tips for Amazing Risotto
Stir your risotto constantly to release the rice's starch for that creamy texture. Always use hot broth to keep cooking temperature steady and make sure the liquid absorbs evenly. Don't overcook your shrimp - they're done when they turn pink and opaque, which keeps them tender and juicy.
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Delicious Pairings
Marsala Shrimp Risotto with Fresh Herbs tastes great with a dry white wine like Sauvignon Blanc. For a complete meal, serve it alongside roasted asparagus or a simple arugula salad dressed with lemon vinaigrette.
Frequently Asked Questions
- → Can I swap Marsala for something else?
- Sure, you can go for dry white wine or dry sherry. The flavor won’t be identical, but it’ll still taste great.
- → How do I know the risotto is done?
- It’s ready when the grains are soft with just a tiny bit of firmness in the middle. And the texture should be creamy, not watery.
- → Can I make this ahead of time?
- Risotto is best eaten fresh. But if you need to reheat it, warm it gently with some broth to regain the creamy texture.
- → What’s the best rice for risotto?
- Arborio rice works best because it releases starch as it cooks, giving that classic creaminess. Carnaroli or Vialone Nano are great choices too.
- → How do I store leftovers?
- Keep them in the fridge for up to 2 days. Reheat slowly on the stove with a splash of broth to make it creamy again.