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Summer With A FunGi - Trumpet Mushroom Risotto With Basil Parmesan Shrimp

Summer is just the right time for seafood, isn’t it? Well, there’s more where this came from, but we’ll start with shrimp and mushrooms.

Trumpet mushrooms might seem an odd choice for risotto - they’re very meaty and can chew like leather if cooked improperly. But cut in a small dice, they add a nice, almost clam-like texture to the dish.


6 cups chicken broth

3 Tbs. unsalted butter

1/2 onion

2-3 cloves garlic

1 lb. trumpet mushrooms

2 cups Arborio rice

3/4 cup white wine, at room temperature

1 cup grated Parmesan cheese

1 lb jumbo shrimp

salt & pepper

Large handful of fresh basil, chopped

1 tablespoons olive oil


Dice the mushrooms and onion into small cubes - about 1/3 of an inch.

Slice the garlic cloves thinly.

In a saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm.

In a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter. Add the onion, garlic and mushrooms and sauté, stirring occasionally, until tender, about 5-8 minutes.

Stir in the rice and cook, stirring, until the grains are coated with butter and somewhat translucent, about 2 minutes. Add the wine and continue to cook, stirring frequently, until the liquid is absorbed, about 3 minutes.

Begin adding the broth 1/2 cup at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more.

It’s possible to cook the shrimp in the pan with the rice, but you run the risk of overcooking them, and there’s nothing worse than rubbery shrimp - you want them bright and bouncy.

In another pan, saute them quickly with the rest of the butter and the olive oil.

Remove from the heat and toss the shrimp with salt & pepper, 1/4 cup of the cheese and the basil. Set aside.

When the rice is creamy and the grains are tender yet still slightly firm to the bite, after 20 to 25 minutes, remove the risotto from the heat and stir in the cheese.

Salt and pepper to taste.

Spoon the risotto into warmed bowls, garnish with the shrimp and serve immediately. Serves 4 to 6.

I’m not much of a Sauvignon Blanc fan, but I do like the occasional Sancerre, especially with a cheesy, umami dish like this. Try the Salmon Sancerre Vieilles Vignes for something different.

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