Now we’re talking about a sensuous dish, silky on silky, and while I really do love the flavors and plump texture of beautiful shrimp, I think I would just add more scallops to this dish and save the shrimp for some fra diavolo the next night. Penance for what I’m planning on doing after devouring this classy risotto!
With a dish like this, a riff on traditional Venetian fare, I would have to look to the hills of Veneto for a wine pairing. Yes, we’re talking Soave, but the really good stuff, and there are plenty of good finds out there. Look for something that reflects the volcanic origins of the region, which lend a smoky, mineral edge to the wine. Soave is one of those wines that we all tend to drink young, fearing what may come. With these top quality Soaves you can certainly enjoy the wine in its youth, but five years or even a decade of age will add subtle nuance to the wines, making it an even better partner for the earthy mushroom festooning this dish.