Risotto with Nano Vialone Veronese PGI rice, porcini mushrooms and shrimps
Ingredients
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
Instructions
Category
First courses
Preparation time
40 mins
Process
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.