Risotto with Nano Vialone Veronese PGI rice, porcini mushrooms and shrimps


Ingredients (4 people)

400 g of Vialone Veronese PGI Nano Rice

100 g of butter

200 g of porcini mushrooms

200 g ofshrimps

1 liter of vegetable broth with carapaces (fish shells)

1 onion

2 cloves of garlic

salt, pepper, chopped parsley to taste



First courses

Preparation time

40 mins


Place the butter, two cloves of garlic and previously chopped onion in a saucepan and fry. Meanwhile, wash the shrimps (remove their heads and peel them, cut them in half and wash them well), add them to the saucepan and brown them. Then add the previously washed and cut mushrooms, then season with salt and pepper and cook for a few minutes. Add 800 ml of broth and when it comes to a boil, add the rice and stir. Cook on a low flame for about 15 minutes. Once the rice has absorbed the broth, cream it by adding some of the remaining broth and the chopped parsley. Pour into an ovenproof dish and serve.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram