A delightful risotto combining the flavors of shrimp and mushrooms, enhanced with a creamy texture and a hint of lemon.
Season the shrimp with marjoram, salt, and pepper.
Ensure the shrimp is evenly coated with the seasoning for consistent flavor.
Heat olive oil in a large skillet over medium-high heat.
Use a skillet with a wide base to allow even cooking.
Cook the shrimp in the skillet for 3-4 minutes until pink and opaque, then remove and set aside.
Avoid overcooking the shrimp to keep them tender.
Sauté the mushrooms in the same skillet for 4-5 minutes until browned, then remove and set aside.
Cook the mushrooms in batches if needed to avoid overcrowding.
Melt butter in the skillet, then add chopped onion and minced garlic. Cook until tender, about 3-4 minutes.
Stir frequently to prevent the garlic from burning.
Add the rice to the skillet and stir for 2-3 minutes to toast.
Toasting the rice enhances its flavor and helps it absorb the liquid better.
In a small saucepan, heat the chicken broth with turmeric until hot, then keep warm.
Keep the broth warm to maintain the cooking temperature of the risotto.
Add the white wine to the rice mixture, stirring constantly until absorbed, about 2-3 minutes.
Stirring constantly helps release the starch from the rice, creating a creamy texture.
Gradually add the hot broth to the rice, one cup at a time, stirring until absorbed before adding more. Continue for 25-30 minutes until the rice is tender.
Be patient and add the broth slowly to achieve the perfect risotto consistency.
In the last 5 minutes of cooking, stir in the cooked shrimp and mushrooms.
Ensure the shrimp and mushrooms are evenly distributed throughout the risotto.
Remove from heat and stir in the parmesan cheese, parsley, and lemon zest.
Serve immediately for the best flavor and texture.
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