Le ricette di casa nostra
Mushroom-and-prawn risotto
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- 320 g (11 1/4oz) rice
- 250 g (8 3/4oz) leek, finely sliced
- 300 g (10 1/2oz) frozen, assorted mushrooms
- 200 g (7 1/4oz) frozen, shelled prawns
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1/2 teaspoon powdered saffron
- 1 tablespoon tomato paste
- 1 l (1 pint and 15 1/4fl oz) vegetable stock
- 150 ml (5 1/4fl oz) white wine
- 2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 10 minutes
cooking: 25 minutes
total time: 35 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 467 (kCal) - 1954 (kJ)
Protein: 16.9 (g)
Total fat: 6.1 (g)
Total carbohydrate: 72.8 (g)
Sugars: 5.0 (g)
Mushroom-and-prawn risotto is an Italian dish that can be achieved with fresh or frozen products. This recipe can be made with frozen mushrooms and prawns very quickly. So if you have little time you can realize a tasty and good-looking dish very quickly. It's a recipe for all seasons.
This is ideal if you are organizing a dinner party at the last minute or if you have rather limited lunch break.
You can find further details on how to organize yourself on our blog.
We also tried to make risotto croquettes with some risotto left: yummy!
To prepare the risotto with mushrooms and prawns you'll need: rice, frozen mushrooms, shelled prawns, leeks, dried herbs (chives and parsley), saffron, tomato paste, vegetable broth, white wine and olive oil.
Here's the recipe of mushroom-and-prawn risotto!
Prepare all the ingredients. Place the leek in the classic rice pan (wide, low pan) together with the olive oil. Fry lightly on a very low heat.
In the meantime weigh the rice and remove the mushrooms from the freezer.
Pour the mushrooms into the pan and stir. Continue cooking, after increasing the heat, until the mushrooms are thawed (about 5 minutes).
Bring the broth to a boil. When it boils pour in the still-frozen prawns. As soon as the stock brings to a boil again remove the prawns immediately with a slotted spoon and set aside.
Add the rice and complete the cooking. Pour the rice into the pan and stir.
Toast the rice, stirring often, and then add the wine. Let it evaporate, stirring occasionally.
At this point start adding the broth, one ladle at a time. In the first ladle melt the saffron. At the same time add the aromatic herbs too. Dissolve the tomato paste in the second ladle of hot broth.
Continue cooking the rice observing the cooking time and adding a little boiling stock each time the risotto gets dry.
Do not stir too many times. When cooked, turn off the burner, just add the prawns, stir and serve.
Note
- - You can serve this risotto dish accompanied by a little bowl full of grated Parmesan cheese so everyone will be able to sprinkle on the top according to his own taste.
What's the right wine ?
Our suggestion is: Vermentino of Sardinia or Ligurian Vermentino (Riviera Ligure di Ponente)
The author Loretta Sebastiani lives in Italy (IT)
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