Mushroom and Shrimp Risotto

Name: Mushroom and Shrimp Risotto
Ingredients: 1 carrot; 2 celery stalks; 1 medium onion; 1 zucchini; A few stems of fresh porcini mushrooms; 1 bunch parsley; Salt; 7 oz brown rice (200 grams); 7 oz shrimp (200 grams); 4 porcini mushrooms and 2 Caesar's mushrooms (amanita caesarea); 1 garlic clove; 1/4 cup dry white wine (about 60 ml); Extra-virgin olive oil; 1 bunch parsley; Salt

michicaria @Michicaria

Uta, Cagliari

When I think of mushrooms, I think of risotto... it's one of my favorite dishes! My version uses brown rice and skips butter and cheese. To make it creamy, I stir it vigorously the whole time it cooks. Freshly picked mushrooms have a special flavor, and when combined with shrimp, they make this risotto truly delicious.

michicaria @Michicaria

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Ingredients

For the broth
1carrot
2celery stalks
1medium onion
1zucchini
A fewstems of fresh porcini mushrooms
1 bunchparsley
Salt
For the risotto
7 ozbrown rice (200 grams)
7 ozshrimp (200 grams)
4porcini mushrooms and 2 Caesar's mushrooms (amanita caesarea)
1garlic clove
1/4 cupdry white wine (about 60 ml)
Extra-virgin olive oil
1 bunchparsley
Salt

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Steps

1

First, prepare the broth ahead of time. Wash, peel, and cut the carrot in half. Wash and cut the zucchini and celery stalks in half. Cut the onion in half and peel it. Place everything in a large pot, add 8 1/2 cups water (2 liters), the stems from the porcini mushrooms, and the bunch of parsley. Add a little salt and simmer for about 30 minutes.
2

Meanwhile, peel the shrimp and separate the heads from the tails. Clean the porcini and Caesar's mushrooms and slice them. Cut a few thin slices of the Caesar's mushrooms and set them aside for garnish.
3

In a saucepan, sauté the garlic clove and shrimp heads with 2 tablespoons of olive oil to release their flavor. Remove the heads and garlic, then add the rice and toast it for a few minutes. Pour in the white wine and let it evaporate, then gradually add the hot broth.
4

About halfway through cooking, add the mushrooms. Keep stirring, and about 5 minutes before the rice is done, add the shrimp tails and adjust the salt to taste.
5

When the rice is cooked and the heat is off, stir in the chopped parsley and let it rest for two minutes.
6

Serve the risotto, tapping the plate to flatten it, and top with the raw Caesar's mushroom slices and, if you like, a sprinkle of black pepper.