Spicy Wild Florida Rock Shrimp and White Trumpet Risotto
Yields Serves 6
From Brooke Mallory, Burlock Coast, Fort Lauderdale, Florida
1 pound white trumpet mushrooms
6 cups water or chicken stock
3 tablespoons olive oil, divided
1 small shallot, minced
10 ounces arborio rice
1 cup dry white wine
2 tablespoons butter
Salt and pepper
Juice of 1 lime, divided
1 cup fresh, wild rock shrimp
1 tablespoon sambal chili
½ pound arugula
Note: The risotto is best served right away.
In a small pot over medium-high heat, cook mushrooms in chicken stock until softened, about 20 minutes. Strain mushrooms and reserve liquid for cooking risotto. Set mushrooms and stock aside.
In a heavy-bottomed stockpot, warm 2 tablespoons olive oil. Add shallots and sauté until softened. Add rice and stir with a wooden spoon to coat all grains with oil. Add white wine and cook until evaporated.
Add reserved stock 1 cup at a time, stirring constantly, letting the liquid absorb between each addition. Once rice has only a slight bite left to it, about 18 to 20 minutes, stir in butter.
Season risotto with salt, pepper, and a squeeze of lime juice. Add cooked mushrooms and stir to combine.
In a large pan, add the shrimp, remaining tablespoon of olive oil, and sambal chili and sauté until shrimp is cooked through.
Dress arugula with remaining lime juice. To serve, plate the shrimp and dressed arugula next to the risotto.