Food Lust People Love: risotto recipes

Sunday, October 27, 2024

Creamy Shrimp Risotto - Instant Pot

Quick to cook but bursting with fabulous flavor, this creamy shrimp risotto is made in an Instant Pot, with garlic herb Boursin added for extra richness.

Food Lust People Love: Quick to cook but bursting with fabulous flavor, this creamy shrimp risotto is made in an Instant Pot, with garlic herb Boursin added for extra richness.

I love eating risotto of any kind. It’s always a welcome bowl of comfort food, especially as the weather starts to turn chilly.

Some days I love standing next to the warm stove, ladling in stock and stirring until the arborio rice releases its starch and turns into creamy wonderfulness worthy of the time and effort.

And some days I don’t! That is when I turn to my handy Instant Pot which makes an equally lovely bowl of risotto, comparatively speaking, in mere minutes. It’s creamy even without the Boursin but don’t skip that ingredient! It adds herbs and a subtle cheesiness that makes each spoonful so very good.

Creamy Shrimp Risotto - Instant Pot

The weight of the shrimp is AFTER peeling and deveining. I buy the already deveined easy-to-peel ones without heads. I used Knorr shrimp cubes to make the stock. This recipe is adapted from one on Food Network.

Ingredients

1 shallot

5 cloves garlic

4 tablespoons unsalted butter

Fine sea salt and freshly ground black pepper

1 1/2 cups or 300g arborio rice

1/2 cup or 120ml dry white wine

3 1/2 cups or 840ml seafood stock

1 lb or 450g peeled and deveined large shrimp

3/4 cup or 85g frozen peas, thawed

1 Boursin cheese, 5.2 oz or 150g, at room temperature (see photo below)

Zest 1 lemon, divided

Optional to serve: grated Parmesan

Method

Mince the shallot and garlic.

Set an Instant Pot to sauté on the medium setting. When the pot is hot, add 2 tablespoons of the butter, then add the shallot, garlic and a good pinch of salt and a few grinds of black pepper. Cook, stirring, until softened, about 3 minutes.

Stir in the rice and cook until the rice is toasted, about 3 minutes.

Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the sauté function.

[As you can imagine, photos of that step were nothing but steamy blurs!]

Stir the seafood stock into the pot.

Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes.

While the rice is cooking, season the shrimp with salt and pepper.

When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.

Add the seasoned shrimp in a single layer on top to the pot along with the peas.

Turn the Instant Pot to “warm” mode. Close the lid and let the shrimp cook for 5 minutes. (Set a timer as the Instant Pot will count up but, at least on mine, there’s no way to set it to go off warm at a certain time.)

Stir the shrimp into the rice, close the lid and leave on warm for 5 more minutes. (Set another timer!)

Add in the Boursin, lemon zest and the remaining 2 tablespoons of butter to the risotto.

Stir until the cheese and butter are melted.

Divide among bowls. Top with lemon zest. Serve with grated Parmesan cheese, if desired.

Enjoy!

It's Sunday FunDay and today we are sharing our favorite risotto recipes. Check out the links below.

Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
Just in Time for Halloween: Spooky Risotto from Culinary Cam
Risotto ai Funghi from Our Good Life
Risotto with Chicken and Cranberries from A Day in the Life on the Farm
Shrimp Risotto from Karen's Kitchen Stories
Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Wednesday, August 28, 2024

Leek and Lobster Mushroom Risotto

This Leek and Lobster Mushroom Risotto is a creamy, cheesy bowl of comfort food, brightened by the addition of a lovely Tuscan kale and pistachio pesto. I’ve shared that in separate post to make each recipe more manageable but include the ingredients list here also to make your shopping easier.

First, let’s talk briefly about lobster mushrooms. I came across them in the bulk section of one of our fancier grocery stores in Houston called Central Market. The orange color caught my eye and then, of course, the idea of a dried mushroom that potentially tasted of lobster made me buy some.

I’m here to report that despite the name, lobster mushrooms are actually a fungus. While I was certain they weren't crustaceans, I was surprised to learn that they are not actually mushrooms either. Learn something new every day!

According to Wikipedia, and I quote, “Hypomyces lactifluorum, or the lobster mushroom, is a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster.” And further along in the article: “They have a seafood-like flavor and a firm, dense texture.” Hence the name.

You can see the color for yourself in my photos below. They did taste rather of seafood and were a great addition to risotto. You could easily make this a vegetarian friendly dish by using vegetable stock instead of chicken.

Leek and Lobster Mushroom Risotto

This recipe is adapted from one in delicious magazine from the March 2022 issue. It can also be found online here. If you can’t find lobster mushrooms, substitute your favorites.

Ingredients

For the risotto:

1.75oz or 21g dried lobster mushrooms

2 tablespoons unsalted butter

2 tablespoons olive oil

2 large leeks (trimmed weight 1.1 lb or 500g)

2 garlic cloves

2 cups or 410g risotto rice (Arborio or Carnaroli)

3/4 cup or 175ml dry white wine

4 1/3 cups or 1L quality chicken stock

3 1/2 oz or 100g Parmesan, finely grated, plus extra to serve

For the kale pesto:

Large bunch Tuscan kale or cavolo nero (Mine weighed 186g or 6 1/2 ozs)

1 3/4 oz or 50g shelled pistachios

1 3/4 oz or 50g Parmesan or pecorino, finely grated

Finely grated zest and juice 1 lemon

2/3 cup or 100ml good quality olive oil

Fine sea salt

Freshly ground black pepper

Find instructions here: https://www.foodlustpeoplelove.com/2024/08/tuscan-kale-pistachio-pesto.html

Method

Soak the dried lobster mushrooms in 2 cups or 480ml boiling water until soft. Strain the liquid to remove any dirt or impurities and add it to the chicken stock.

Chop the mushrooms roughly and set aside.

Trim and discard the hard green parts of the leeks and wash the white parts well. Thinly slice them.

Using the side of a big knife, crush the cloves of garlic then chop them roughly.

Melt the butter in a deep sauté pan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8-10 minutes until very soft. In a separate pan, heat the stock over a low heat.

Add the garlic to the leeks and cook for 2 minutes.

Add the rice and stir to coat in butter and oil.

Increase the heat to high, then pour in the wine and cook for 2-3 minutes until absorbed.

Turn the heat back down to medium high. Gradually add the warmed stock, one ladleful at a time, stirring continuously. Wait until each addition of stock has almost all been absorbed before adding the next.

Continue until you’ve added all the stock and the rice is al dente (still has some bite.)

Stir in the grated Parmesan and the chopped lobster mushrooms.

Season to taste with salt and freshly ground black pepper.

Serve as is or topped with Tuscan kale and pistachio pesto.

Enjoy!

Welcome to the 18th edition of the 2024 Alphabet Challenge, brought to you by the letter R. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the R recipes below: