Recipe courtesy of Chuck Hughes and Chuck Hughes
Print
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Risotto:
  • 4 cups chicken stock
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 1 leek, finely chopped
  • 2 cups Arborio rice
  • 1/4 cup butter
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 4 cups spinach
  • 2 cups green peas
  • Sea salt and freshly ground pepper
Sauteed Rock Shrimp and Mushrooms:
  • 1 tablespoon canola oil
  • 2 cups shiitake mushrooms
  • 3 cups rock shrimp or any other shrimp you prefer
  • 2 tablespoons butter
  • Sea salt and freshly ground pepper to taste
Garnish:
  • 1/4 cup fresh parsley leaves, finely chopped
  • 1 handful chive, finely chopped
  • 1 cup ricotta cheese

Directions

For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat.

In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.

Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm.

For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside.

Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Ricotta Cheese

Recipe courtesy of Haylie Duff

Emeril's Three Cheese Risotto

Mangia Nashville Fresh Ricotta Cheese

Recipe courtesy of Nick Pellegrino

Crostini with Ricotta and Goat Cheese

Recipe courtesy of Giada De Laurentiis

Risotto

Recipe courtesy of Eddie Russell

Cannoli Cupcakes with Ricotta and Cream Cheese Frosting

Recipe courtesy of Christina Day

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Recipe courtesy of Giada De Laurentiis

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here