Creamy Wild Mushroom and Shrimp Risotto (Dairy Free)

Lactose intolerant? Can’t eat Parmesan? Not feeling like drowning yourself in dairy and suffering from a heavy-stomached post-risotto feeling of regret?

I love the idea of slow-simmering rice in broth until the starch of the rice makes the dish creamy. The traditional cheese added at the end of the cooking process is used to enhance that creaminess, but it’s not necessary. If you stir slowly for the whole cooking time and use a really good broth (no granulated or commercial broth necessary for this recipe), you’ll be in heaven.

This recipe is adapted from two restaurant recipes in Scottish Highland Hospitality. One was for wild mushroom risotto and the other for scallop risotto. When you put them together (and sub juicy shrimp for scallops), there’s tons of flavour without the added cream, butter and cheese. The shrimp add salt and sweetness, but you can use mussels and/or scallops, if you prefer. You’ll need to add more salt if you use scallops already removed from their shells, since they won’t release any salty sea juices.  To make a vegetarian version, use vegetable broth and replace the shrimp with broad beans, but again, make sure you add some salt to make up for what the shrimp would release.

Creamy Wild Mushroom and Shrimp Risotto (Dairy Free)

25 g dried porcini mushrooms
100 mL hot water
1 shallot or small red onion, peeled and finely chopped
2 tbsp olive oil or dairy-free butter, divided (or use a combination of both)
300 g risotto rice (e.g. Arborio, Carnaroli)
salt and pepper
570 mL fish or chicken stock (homemade is best)
150 g fresh wild mushrooms (any kind: porcini, oyster, portobello, chanterelles, etc.)
1 clove garlic, finely chopped
55 mL white wine
3 tbsp coconut cream (don’t worry – it won’t taste coconut-y)
2 tsp fresh chives
2 tbsp chopped flat leaf parsley
2 cups peeled and deveined fresh or frozen sustainable shrimp (I used Newfoundland bay shrimp; if I’d been in Quebec I would have used Nordic shrimp and in BC, spotted prawns)

Soak the dried porcinis in a heat-proof bowl with the hot water (cover the bowl to retain the heat) for 30 minutes. Drain and reserve the liquid, then chop the mushrooms roughly.

In a heavy bottomed skillet, sweat the shallot in 1 1/2 tbsp of the olive oil over medium-low heat for about 3-4 minutes, until the shallot is soft. Add the rice and stir to coat.

Combine the porcini soaking liquid and the fish stock in a medium saucepan and heat it to just below a simmer. If using a homemade stock with no salt added, add some salt and pepper now to the rice. If using a commercial stock with a fair amount of sodium, just add pepper.

Add two ladlefuls of stock to the rice and stir until absorbed. Then add a ladleful at a time until the rice is al dente, or still just a tiny bit firm (about 20 minutes).

Meanwhile, sauté the wild mushrooms in the remaining 1/2 tbsp olive oil in a large skillet for 2 minutes. Add the garlic and continue sautéing for another 2 minutes.  Then add to the rice along with the wine, soaked porcini mushrooms, coconut cream, chives, parsley and shrimp. Stir for 1-2 minutes, until the shrimp are tender and juicy. Taste and add salt and pepper as needed. If you used shrimp, you probably don’t need any more salt.  Heap on bowls and eat from the outside in, Italian-style.