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SHRIMP RISOTO WITH MUSHROOMS
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
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
- In a pan, put the water, the shrimp shells and the paprika and let it boil. After the broth boils, start the risotto.
- 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.
- 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.
- 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.
- 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.
- 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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