Shrimp Risotto Featuring Marsh Hen Mill Carolina Gold Rice Middlins

Written By Cold Creek Nurseries

Indulge in this creamy and flavorful Shrimp Risotto, perfect for a satisfying meal. Featuring succulent shrimp sautéed to perfection, this dish is cooked with Marsh Hen Mills Carolina Gold Rice Middlins, a highlight of our September recipe collection. Most of the ingredients, including the rice middlins, shrimp, and other essentials, can be found at the Market at Cold Creek Nursery. Enjoy a taste of gourmet comfort right from your kitchen!

Ingredients:

  • 4-5 cups of stock (vegetable, chicken, or seafood)

  • 1 lb Low Country, NC, or Gulf Shrimp (peeled and deveined; fresh or frozen*)

  • Approx. 2 tbsp unsalted Banner Butter*

  • Approx. 2 tbsp Hongar Farms Extra Virgin Olive Oil*

  • 1 cup finely chopped Vidalia or sweet onion (or 2 shallots)*

  • 1 cup Marsh Hen Mills Carolina Gold Rice Middlins*

  • ½ cup dry white wine or vermouth (or substitute with lemon juice or white wine/rice vinegar and use less)

  • Parmesan cheese (optional)

  • Finely chopped chives, parsley, or basil*

  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Shrimp:

    • In a pan, heat a little olive oil and butter over medium heat.

    • Add the peeled and deveined shrimp. Season with salt and pepper.

    • Sauté until the shrimp are cooked through. Remove from the pan and set aside. Wipe out the pan.

  2. Prepare the Stock:

    • In a separate saucepan, heat the stock until hot (but not boiling). Keep it warm.

  3. Cook the Onions/Shallots:

    • In the same pan used for the shrimp, add olive oil and butter over medium heat.

    • Sauté the finely chopped onion or shallots until translucent, stirring occasionally. Do not brown.

  4. Toast the Rice Middlins:

    • Add the rice middlins to the onions/shallots. Stir and cook until the rice becomes shiny and translucent, about 2 minutes.

  5. Deglaze the Pan:

    • Add the dry white wine or chosen acid to the pan. Cook until the liquid reduces, about 2 minutes.

  6. Cook the Risotto:

    • Begin adding the hot stock to the rice, one ladleful (or about ¾ cup) at a time. Stir frequently.

    • Allow the stock to be absorbed before adding more. Continue this process for about 30 minutes, or until the risotto is creamy and the rice has a slight bite to it (al dente).

  7. Finish the Dish:

    • Stir the cooked shrimp back into the risotto.

    • If desired, add Parmesan cheese and stir through.

    • Adjust seasoning with salt and pepper to taste.

  8. Garnish and Serve:

    • Add finely chopped herbs if using.

    • Enjoy your risotto!

This recipe is flexible, so feel free to adjust the quantities and ingredients based on what you have available.

*This item can be found in the Market at Cold Creek Nurseries!

Cold Creek Nurseries