Shrimp And Mushroom Quinoa Risotto
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 cups
Water (cold)1 large
Carrot (coarsely chopped)1 large
Red Onion (thinly sliced)1 tsp
Black Pepper2 cups
Quinoa (12 ounces)1.5 tsps
Salt1 cup
Vegetable Oil1 cup
Unsalted Butter2 tbsps
Olive Oil2 tbsps
Puree (bottled aj amarillo)1 cup
White Wine (dry)1 cup
Heavy Cream3 tbsps
Basil (chopped fresh)Directions:
1
Make clam broth: Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes
2
Pour through a fine-mesh sieve, then discard solids
3
Transfer broth to a 3-quart heavy saucepan and cover
4
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes
5
Pour through a fine-mesh sieve, then discard solids
6
Transfer broth to a 3-quart heavy saucepan and cover
7
Prepare quinoa: Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water
8
Return quinoa to bowl
9
Pat shrimp dry and sprinkle with teaspoon salt
10
Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes
11
Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds
12
Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes
13
Transfer to a large bowl using a slotted spoon
14
(Do not clean pot
15
) Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes
16
(If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits
17
) Add mushrooms with liquid to shrimp
18
(Do not clean pot
19
) Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes
20
Add quinoa and aj amarillo and cook, stirring, 5 minutes
21
Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes
22
Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer
23
Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed
24
Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total
25
(There will be some broth left over
26
) Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes
27
Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper
28
Serve sprinkled with remaining tablespoon basil
29
Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water
30
Return quinoa to bowl
31
Pat shrimp dry and sprinkle with teaspoon salt
32
Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes
33
Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds
34
Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes
35
Transfer to a large bowl using a slotted spoon
36
(Do not clean pot
37
) Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes
38
(If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits
39
) Add mushrooms with liquid to shrimp
40
(Do not clean pot
41
) Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes
42
Add quinoa and aj amarillo and cook, stirring, 5 minutes
43
Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes
44
Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer
45
Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed
46
Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total
47
(There will be some broth left over
48
) Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes
49
Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper
50
Serve sprinkled with remaining tablespoon basil