Cozy Up With Mushroom Risotto

By Tasty · 45 min

Ingredients

Instructions

1. Bring the broth to a simmer in a saucepan over medium-low heat and keep it hot on low while you cook the risotto.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high. Cook the mushrooms undisturbed for about 4 minutes, until golden and softened. Move them to a bowl and set aside. Do not wipe the skillet.
3. Season the shrimp with the paprika and salt. Heat 1 tablespoon of the oil in the skillet over medium, cook the shrimp about 3 minutes until just cooked on both sides, then move them to a bowl and set aside. Do not wipe the skillet.
4. Add the butter and the remaining 1 tablespoon of oil to the skillet over medium. Cook the onion, stirring now and then, about 4 minutes until softened.
5. Stir in the garlic and sage and cook, stirring constantly, about 30 seconds until fragrant. Stir in the rice and cook, stirring constantly, about 1 minute until slightly toasted. Stir in the red pepper flakes and fennel seeds.
6. Over medium-low heat, add the warm broth one cup at a time, stirring often and waiting for each addition to absorb before adding more. This should take about 20 minutes in total.
7. Stir in the Parmesan and the reserved mushrooms. Season with black pepper and extra salt to taste. Serve topped with the shrimp and chili crisp.

Summarized from Tasty's video. Watch it for the details.

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