You are|Are|Again} looking for idea recipes porcini risotto with shrimps and mushrooms that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious porcini risotto with shrimps and mushrooms should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of porcini risotto with shrimps and mushrooms, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare porcini risotto with shrimps and mushrooms delicious wherever you are, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings used for prepare

1. Prepare 2 cups Arborio rice
2. Use 8 cups Hot water
3. Use 300 g Mushrooms (thinly sliced)
4. Prepare 10 g Dried Porcini
5. Prepare 20 pcs Frozen shrimps
6. Prepare 2 tbsp Olive oil
7. Prepare 20 g Butter
8. Prepare 1/2 cup White wine
9. Prepare 1 cup shredded Parmesan cheese
10. Take 2 tbsp Minced Garlic
11. Take Salt and pepper to taste

Soak the mushrooms in warm water. Then add the prosecco and let it evaporate. Heat the stock and keep it warm. Mushrooms should be soft and plumped.

Instructions to cook Porcini Risotto with Shrimps and Mushrooms:

1. Defrost, wash, pat dry and marinate the shrimps with salt and pepper, keep in the refrigerator for around 15 minutes
2. Wash and soak the dried Porcini in 1/2 cup of water for 15 minutes
3. Bring out the shrimps from the refrigerator and panfry on a pan until both sides turns red, set aside
4. 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)
5. Add rice and garlic, continue to stir until the rice is coated with oil
6. Add wine to the rice and continue to sauté until wine is fully absorbed.
7. 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
8. 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
9. Done and ready to serve!

Set chicken stock to a slow simmer in a large sauce pan or soup pan. In large skillet, heat wine over medium and add garlic for one minute. Place porcini mushrooms in a bowl and cover with hot water. Squeeze mushrooms to remove excess water and roughly chop. Reduce heat to low and cover to keep warm.

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