Recipe: Tasty Porcini Risotto with Shrimps and Mushrooms

Porcini Risotto with Shrimps and Mushrooms. Drain and chop the mushrooms and cook them gently in a pan with one tablespoon of oil and the garlic, seasoned with salt and pepper. When the mushrooms are cooked, add them to the rice, adding little by little the warm broth under the rice is cooked. In the meantime, sauté the shrimp in a frying pan with two tablespoons of oil.

Mushrooms should be soft and plumped. Set chicken stock to a slow simmer in a large sauce pan or soup pan. In large skillet, heat wine over medium and add garlic for one minute. You can cook Porcini Risotto with Shrimps and Mushrooms using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Porcini Risotto with Shrimps and Mushrooms

1. It's 2 cups of Arborio rice.
2. It's 8 cups of Hot water.
3. It's 300 g of Mushrooms (thinly sliced).
4. It's 10 g of Dried Porcini.
5. Prepare 20 pcs of Frozen shrimps.
6. Prepare 2 tbsp of Olive oil.
7. Prepare 20 g of Butter.
8. Prepare 1/2 cup of White wine.
9. It's 1 cup of shredded Parmesan cheese.
10. You need 2 tbsp of Minced Garlic.
11. You need of Salt and pepper to taste.

Add the seafood and let simmer until shrimp turn just pink, and/or scallops just turn translucent. Lemon juice of half a lemon for shrimp after cooking. Season shrimp with all of the ingredients indicated. Start to cook the shrimp just before the risotto is finished.

Porcini Risotto with Shrimps and Mushrooms step by step

1. Defrost, wash, pat dry and marinate the shrimps with salt and pepper, keep in the refrigerator for around 15 minutes.
2. Wash and soak the dried Porcini in 1/2 cup of water for 15 minutes.
3. Bring out the shrimps from the refrigerator and panfry on a pan until both sides turns red, set aside.
4. Sautée the sliced mushroom in the saucepan until soft and slightly brown. Add in the soaked porcini and continue to sauté (keep the porcini water for later use).
5. Add rice and garlic, continue to stir until the rice is coated with oil.
6. Add wine to the rice and continue to sauté until wine is fully absorbed..
7. Add 1/2 cup of hot water and the porcini water to the rice, stir until water is absorbed. Continue to add the 1/2 cup of water at a time, stir continuously, until liquid is absorbed and the rice is al dente, around 20 minutes.
8. Remove from heat, stir in butter and the shredded Parmesan cheese. Season with salt and pepper to taste. Top with the shrimps. Basil leaves or parsley to garnish.

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese. Heat oil over medium high heat. Remove shrimp from pan and set aside. Serve The Mushroom and Shrimp Risotto It's time to assemble. Mince ½ cup or so of your favorite herb and sprinkle a handful of it on the risotto.