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Marsala Shrimp Risotto with Fresh Herbs brings together earthy mushroom flavors and fragrant herbs in a creamy, Gruyère-rich rice dish. Topped with perfectly seasoned shrimp coated in thyme and rosemary, this meal creates a wonderful taste experience. It's a fancy option whether you're celebrating something special or just wanting to treat yourself on a regular weeknight.
What Makes This Dish Great
This creation stands out thanks to its deep blend of Marsala wine, aromatic herbs, and perfectly done shrimp. You'll love how the smooth, creamy risotto pairs with those smoky grilled shrimp—it tastes just like something from a fancy restaurant but made right in your kitchen. It's filling, packed with flavor, and way easier to make than you'd think.
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 mushrooms.
- Arborio rice: 3/4 cup, uncooked, great for soaking up flavors.
- Garlic cloves: 3, minced, split between rice mixture and shrimp seasoning.
- Dry Marsala: 1/3 cup, adds a sweet-savory note.
- Chicken stock: 1 1/2 cups, simmering hot.
- Beef broth: 1 1/2 cups, adds 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 cheese: 1/2 cup, shredded.
- Fresh spinach: 2 cups.
Cooking Steps
- Cook mushrooms with onions
- Heat olive oil in a big pot over medium heat. Toss in mushrooms and onion. Cook them until soft and slightly golden brown.
- Toast the rice
- Add rice and one minced garlic clove. Stir for 2-3 minutes until rice looks slightly toasted.
- Pour in Marsala
- Add dry Marsala wine. Stir constantly until liquid is completely absorbed.
- Add broth gradually
- Pour in hot broth about half a cup at a time, stirring non-stop for 20-25 minutes until rice gets creamy.
- Season the shrimp
- Mix herbs, pepper, salt and leftover garlic. Coat shrimp with this mixture. Grill them about 5 minutes per side.
- Finish the risotto
- Stir in shredded Gruyère then fold in fresh spinach just until wilted.
- Serve your dish
- Spoon creamy risotto into bowls and top with herbed grilled shrimp.
Tips for Amazing Risotto
Want creamy risotto? Keep stirring to release the starch from the rice. Always use hot broth so the cooking temperature stays consistent and the liquid gets absorbed evenly. Don't overcook your shrimp—just grill until they turn pink and opaque for the most tender results.
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Delicious Pairings
This Marsala and Herb Shrimp Risotto tastes fantastic with a glass of dry white wine like Sauvignon Blanc. For a complete meal, add some roasted asparagus on the side or a simple arugula salad with lemon dressing.
Frequently Asked Questions
- → Can I swap out Marsala?
- Sure, you could use dry white wine or dry sherry. The flavor will change slightly but stay delicious.
- → When is risotto done?
- You’ll know it’s ready when the grains are soft with a tiny bit of firmness in the center. The texture should be creamy, not runny.
- → Can I prepare this ahead of time?
- It’s best served right away. If needed, gently heat it later, adding a bit of hot broth to make it creamy again.
- → What kind of rice is best for risotto?
- Arborio rice works great because it releases starch while cooking, giving that creamy texture. Carnaroli or Vialone Nano are good too.
- → How can I store leftovers?
- Keep them in the fridge for up to 2 days. Reheat on low heat with some broth to bring back the creamy consistency.