Marsala Shrimp Risotto (Print Version)
# Ingredients:
01 -
2 cups of sliced cremini mushrooms.
02 -
1 medium sweet onion, finely chopped.
03 -
1 1/3 cups of chicken broth.
04 -
A tablespoon of olive oil.
05 -
3 garlic cloves, minced.
06 -
3/4 cup of Arborio rice.
07 -
1 tablespoon of fresh thyme, chopped.
08 -
1/2 teaspoon sea salt.
09 -
1/4 teaspoon ground black pepper.
10 -
2 teaspoons rosemary, finely chopped.
11 -
450 grams of peeled raw shrimp.
12 -
1/2 cup Gruyère cheese, shredded.
13 -
2 cups of fresh spinach leaves.
14 -
1/3 cup of dry Marsala wine.
15 -
1 1/2 cups beef broth.
# Instructions:
01 -
Toast the rice with a bit of garlic in the pan for 2-3 minutes. Stir until lightly golden.
02 -
Slowly mix in the warmed broth, half a cup at a time, allowing it to soak in as you stir. Repeat for about 20-25 minutes.
03 -
Coat the shrimp with a blend of thyme, rosemary, minced garlic, salt, and black pepper.
04 -
In a pan, sauté the mushrooms and onion in olive oil until they're soft and have a golden color.
05 -
Pan-sear the shrimp for about 5 minutes per side until they turn pink.
06 -
Pour in the Marsala wine, stirring until it's fully absorbed into the mixture.
07 -
Stir in the Gruyère cheese and spinach just before serving. Add the grilled shrimp on top.
# Notes:
01 -
Marsala wine gives the dish a rich, slightly sweet flavor.
02 -
Arugula makes a great alternative if spinach isn’t available.