Mushroom Risotto with Gambas al Pil Pil 

/ Rice, Seafood / By

Mushroom Risotto with Gambas al Pil Pil

Mushroom risotto and gambas al pil-pil come from different culinary traditions:

  1. Mushroom Risotto– This dish originates from Italy, specifically the northern regions like Lombardy and Veneto, where rice is a staple. Risotto became popular in the 19th century, with Risotto alla Milanese (made with saffron) being one of the earliest versions. Mushroom risotto likely evolved as a variation, taking advantage of the region’s abundant wild mushrooms, such as porcini.
  2. Gambas al Pil-Pil– This dish is from Spain, particularly Andalusia, and is a classic part of Spanish tapas culture. “Pil-pil” refers to the sizzling effect when shrimp (gambas) are cooked in olive oil, garlic, and chili. It is especially associated with the Basque Country and southern coastal areas, where seafood is central to the cuisine.

Both dishes showcase the essence of their respective cuisines—Italy’s love for creamy, comforting rice dishes and Spain’s tradition of simple, flavorful seafood preparations.

Ingredients

For the Mushroom Risotto:

  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (kept warm)
  • 1 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups mixed mushrooms (button, cremini, shiitake), sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream (optional, for extra creaminess)
  • Salt & black pepper to taste
  • Fresh parsley for garnish

For the Gambas al Pil Pil:

  • 12 large shrimp (peeled & deveined)
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes (adjust to taste)
  • ½ tsp smoked paprika
  • ¼ cup olive oil
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • Salt to taste
  • Chopped fresh parsley

Instructions

Mushroom Risotto:

  1. Heat olive oil and 1 tbsp butter in a pan over medium heat. Sauté onion and garlic until soft.
  2. Add mushrooms and cook until browned. Season with salt and pepper.
  3. Stir in Arborio rice and toast for about 2 minutes.
  4. Pour in the white wine, stirring until absorbed.
  5. Gradually add warm broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente (about 18-20 minutes).
  6. Stir in the Parmesan, remaining butter, and heavy cream (if using). Adjust seasoning.
  7. Cover and set aside while preparing the shrimp.

Gambas al Pil Pil:

  1. Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
  2. Add shrimp and paprika, cooking for about 1-2 minutes per side until pink and opaque.
  3. Stir in butter and lemon juice, cooking for another minute.
  4. Season with salt and garnish with chopped parsley.

To Serve:

  • Plate the mushroom risotto and top it with the sizzling gambas al pil pil.
  • Garnish with extra Parmesan, parsley, and a drizzle of the shrimp-infused garlic oil from the pan.

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice and chicken pages.

Mushroom Risotto with Gambas al Pil Pil