Easiest Way to Prepare Award-winning Porcini Risotto with Shrimps and Mushrooms
Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Porcini Risotto with Shrimps and Mushrooms. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Porcini Risotto with Shrimps and Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Porcini Risotto with Shrimps and Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Porcini Risotto with Shrimps and Mushrooms is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Porcini Risotto with Shrimps and Mushrooms estimated approx 30 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Porcini Risotto with Shrimps and Mushrooms using 11 ingredients and 8 steps. Here is how you can achieve that.
I love porcini, it is so flavorful. It adds a meaty richness and an earthy note to dishes. And this is one of my favorite easy lunch😋🧄🦐😋
Ingredients and spices that need to be Take to make Porcini Risotto with Shrimps and Mushrooms:
- 2 cups Arborio rice
- 8 cups Hot water
- 300 g Mushrooms (thinly sliced)
- 10 g Dried Porcini
- 20 pcs Frozen shrimps
- 2 tbsp Olive oil
- 20 g Butter
- 1/2 cup White wine
- 1 cup shredded Parmesan cheese
- 2 tbsp Minced Garlic
- Salt and pepper to taste
Instructions to make Porcini Risotto with Shrimps and Mushrooms
- Defrost, wash, pat dry and marinate the shrimps with salt and pepper, keep in the refrigerator for around 15 minutes
- Wash and soak the dried Porcini in 1/2 cup of water for 15 minutes
- Bring out the shrimps from the refrigerator and panfry on a pan until both sides turns red, set aside
- 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)
- Add rice and garlic, continue to stir until the rice is coated with oil
- Add wine to the rice and continue to sauté until wine is fully absorbed.
- 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
- 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
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