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SHRIMP RISOTO WITH MUSHROOMS

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SHRIMP RISOTO WITH MUSHROOMS

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

2 servings

Pablo Fernandes

@culinariadeamador
  • Ingredients
  • Recipe
  • Clean shrimp300 g
  • Fresh Shimeji100 g
  • Fresh Shitake100 g
  • Arborio rice1 cup
  • Large Onion1 unit(s)
  • Freshly Grated Parmesan100 g
  • Dry white wine1/2 cup
  • Hot water1 l
  • Shoyo2 tablespoon
  • Olive oil2 tablespoon
  • Butter6 tablespoon
  • Spicy paprika1 teaspoon
  • Salt to taste
  • Black pepper to taste
  1. In a pan, put the water, the shrimp shells and the paprika and let it boil. After the broth boils, start the risotto.
  2. Put 2 tablespoons of butter in a pan and saute 1/2 an onion chopped into small cubes and the sliced mushrooms. Then put the shoyo. Once the mushrooms are braised, set aside.
  3. In the same pan, put 1 tablespoon of butter and 1 tablespoon of olive oil and seal the shrimp already seasoned with salt and black pepper and set aside.
  4. Put 2 spoons of butter and 1 spoon of olive oil in that same pan and sauté the other half of the diced onion. Add the arborio rice and sauté it for about 1 minute.
  5. Add the dry white wine, stir and wait for the alcohol to evaporate. As soon as the alcohol evaporates, add 1 ladle of broth and stir.
  6. Keep repeating this process until you feel that the rice is at the point you want. When the rice is on point, add 1 more ladle of stock, the grated parmesan, the shitake and shimeji, the shrimp and the last spoonful of butter, preferably cold. Stir everything and ready to serve.

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