Shrimp and Crab Risotto

Name: Shrimp and Crab Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 cups, 6-8 serving(s)
Ingredients: 2 large garlic cloves, finely chopped; 3 tablespoons fresh flat-leaf parsley, chopped; 6 tablespoons olive oil; 1/2 lb shrimp, peeled, deveined; salt & freshly ground black pepper, to taste; 6 cups chicken stock; 1 bay leaf; 1 shallot, finely chopped; 2 cups arborio rice; 1/2 cup dry white wine; 2 cups baby portabella mushrooms, sliced; 1/2 lb fresh lump crabmeat

Submitted by Ashly1021

"The best thing I ever made! It is creamy (without the use of cream or cheese) and full of flavor!"

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Ready In:: 35mins
Ingredients:: 12
Yields:: 8 cups
Serves:: 6-8

ingredients

2 large garlic cloves, finely chopped
3 tablespoons fresh flat-leaf parsley, chopped
6 tablespoons olive oil
¹⁄₂ lb shrimp, peeled, deveined
salt & freshly ground black pepper, to taste
6 cups chicken stock
1 bay leaf
1 shallot, finely chopped
2 cups arborio rice
¹⁄₂ cup dry white wine
2 cups baby portabella mushrooms, sliced
¹⁄₂ lb fresh lump crabmeat

directions

In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
Add the wine and continue to cook, stirring often, until the liquid is absorbed.
Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.