Shrimp And Mushroom Quinoa Risotto Recipe

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Ingredients:

Serving

( clam broth )
8 cups cold water
2 lb small hard-shell clams (2 to 2 1/2 inches in diameter)
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1/2 large red onion, coarsely chopped
1 turkish or 1/2 california bay leaf
1/4 tsp black pepper
( quinoa )
2 cups quinoa (12 oz)
2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 1/2 tsp salt
1/3 cup vegetable oil
1 tbsp achiote ( annatto) seeds
1/2 stick (1/4 cup) unsalted butter
1/2 tsp black pepper
1/2 lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups)
1/2 lb oyster mushrooms, trimmed and large caps halved lengthwise (2 3/4 cups)
1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick )
2 tbsp olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp bottled aj amarillo puree
1 cup dry white wine
3/4 tsp crumbled saffron threads
1/2 cup heavy cream
1/4 lb finely grated parmigiano-reggiano (2 cups)
3 tbsp chopped fresh basil

Directions:

(clam broth)
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
(Quinoa)
Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
Pat shrimp dry and sprinkle with teaspoon salt.
Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes.
Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes.
Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	955.46 Kcal (4000 kJ)
Calories from fat	502.56 Kcal
		% Daily Value*
Total Fat	55.84g	86%
Cholesterol	153.3mg	51%
Sodium	2578.87mg	107%
Potassium	782.89mg	17%
Total Carbs	71.73g	24%
Sugars	2.49g	10%
Dietary Fiber	5.59g	22%
Protein	39.57g	79%
Vitamin C	2.6mg	4%
Vitamin A	0.2mg	8%
Iron	46.3mg	257%
Calcium	168.1mg	17%

Amount Per 100 g
Calories	136.42 Kcal (571 kJ)
Calories from fat	71.76 Kcal
		% Daily Value*
Total Fat	7.97g	86%
Cholesterol	21.89mg	51%
Sodium	368.21mg	107%
Potassium	111.78mg	17%
Total Carbs	10.24g	24%
Sugars	0.35g	10%
Dietary Fiber	0.8g	22%
Protein	5.65g	79%
Vitamin C	0.4mg	4%
Iron	6.6mg	257%
Calcium	24mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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