Herbs de Provence and Champagne Shrimp and Mushroom Risotto

The flavor profile here may be French, but risotto is a classic dish from Italy, so let’s pretend we are on vacation in the Mediterranean!  Risotto takes a bit of time and patience to make, but can feature any number of additions. Feel free to add a different protein or extra vegetables.

Ingredients

     For the shrimp
10-12 med. shrimp, peeled, deveined, cut in half (size 31-40)
2 Tbsp. Herbs de Provence Olive Oil
1 Tbsp. Champagne Balsamic Vinegar
Combine all in a bowl and set aside

     For the mushrooms
2 cups white or cremini mushrooms, quartered (approx. 8-10)
1 stalk celery, small dice
3 Tbsp. Herbs de Provence Olive Oil
½ tsp Mediterranean Sea Salt, crushed
½ tsp Savory Pepper Blend
2 Tbsp. shrimp or vegetable stock

     For the risotto
½ cup Arborio rice (short-grain)
½ small yellow onion, small dice
1/3 cup Herbs de Provence Olive Oil
½ tsp Mediterranean Sea Salt, crushed
2 Tbsp. Champagne Balsamic Vinegar
6 cups shrimp or vegetable stock (gently boiling)

Preparation

1. Combine rice, onion, salt, and oil in a large saucepan and sweat until opaque, about 10 minutes.
2. Deglaze with Champagne Balsamic Vinegar, about a minute.
3. Begin adding boiling stock, ¼ cup at a time while stirring vigorously with a wooden spoon or flat paddle. The idea is to really beat the rice up for maximum creaminess.
4. Continue until all the stock is used, about 40 minutes. Meanwhile sweat the celery, mushroom, and seasonings until just a bit golden.
5. Deglaze with stock. Taste rice to confirm it is al dente, but not crunchy. Add a bit more stock or boiling water, if necessary.
6. Remove from heat and immediately fold in the mushroom mix and the raw shrimp. The hot rice will cook the shrimp perfectly.

Check seasoning and add a handful of chopped parsley for garnish.
Typically, cheese is not added to a shellfish risotto, but sneak in some parmesan if you like!