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Amazing Four-Mushroom Risotto Recipe with Pan Grilled Shrimp

Updated: Jul 8, 2021

Four Mushroom Risotto with Shrimp Recipe -
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Ya’Eat Cooking Channel

Servings: 6-8 | Prep Time 10 minutes | Cooking Time 30 minutes

Today we will be making Four Mushroom Risotto with Grilled Shrimp. We will be using Baby Portobello Mushrooms, Shiitake Mushrooms, White Mushrooms, and Dried Porcini Mushrooms. This Mushroom Risotto recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Episode-43 on #YaEat. At Ya'Eat we specialize in Italian and Seafood Recipes but do so much more.



  • 2 Cups of Arborio Rice.

  • 1 Small Pack Baby Portobello Mushrooms.

  • 1 Small Pack Shiitake Mushrooms.

  • 1 Small Pack White Mushroom Mushrooms.

  • 1 Small Packet Dried Porcini Mushrooms.

  • 2 Qt. Chicken Stock.

  • 3 Cups water.

  • 4 oz. White Wine.

  • 1 Cup Pecorino Romano Cheese.

  • Extra Virgin Olive Oil.

  • 1 cup Diced Sweet Onion.

  • 3 Cloves Garlic.

  • 2 oz. Butter.

  • Fresh Parsley.

  • 1 lb. 16/20 Shrimp.

  • Smoked Paprika.

  • Salt and Pepper.


  1. Start by cleaning, and cutting the Portobello, Shitake, and White mushrooms and adding them to the pan with Extra Virgin Olive Oil, Salt and Pepper and cook 50%, remove and set aside.

  2. Bring 3 cups of water to a boil, turn off heat and add soak the Porcini Mushroom for 20 minutes. Strain mushroom broth through a cheesecloth, rinse of the porcini mushrooms and add them to the rest of the mushrooms and save the broth.

  3. Dice up onion and garlic and add to a sauté pan with extra virgin olive oil and lightly brown.

  4. Add Rice and toasted for about 2 to 3 minutes.

  5. Now add wine and reduce for 1 minute.

  6. Lower the heat and start adding chicken stock about a ½ cup at a time and stir into the rice. You can also add all of the mushroom broth following the same process. You will continue to repeat this process until your rice is Al Dente or to your liking.

  7. Make sure your rice is creamy and not dry by adding more stock. Turn off heat and add butter, and pecorino romano cheese, this will really make your risotto creamy, and add more stock if needed.

  8. Add mushrooms and parsley and incorporate with the risotto.

  9. Coat shrimp with smoked paprika and place shrimp in a cast iron pan and cook on each side for 1-2 minutes, with no oil.

  10. Plate Risotto and top with Shrimp, Grated Pecorino Romano, and Parsley.

  11. You are done... Nice Job and Enjoy 😊

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