Risotto with shrimp and porcini mushrooms
first courses- 1 1/4 cups carnaroli rice
- 1 1/4 tablespoons ground chili pepper
- 1/4 stick butter
- 1 glass of prosecco
- 27 fl oz broth
- 4 tablespoons of extra-virgin olive oil
- 1 tablespoon of finely-chopped parsley
- 2 oz tomato passata (pureed tomatoes)
- 8 fl oz cooking cream
- 1 cup peeled shrimp
- 7 oz dried porcini mushrooms
- 3 tablespoons of brandy
- 1 garlic clove
- 1/2 onion
- salt and pepper to taste
Soak the mushrooms in warm water. Chop the onion finely. Melt the butter in a saucepan with 1 tablespoon of oil, then add the onion and when it is golden, add the rice and toast the rice for two minutes. Then add the prosecco and let it evaporate. Heat the broth and keep it warm. 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.
When they are sautéed, bathe with the brandy and let it evaporate, then add the tomato passata, the chili pepper and salt as needed. 5 minutes before the rice is cooked add the shrimp and the cream. Take the risotto off the heat, add the chopped parsley and stir well, leave it to stand for one minute before serving piping hot.