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Risotto con funghi e gamberi al prezzemolo - Mushroom risotto with parsley shrimps

Another delicious take on a classic Italian rice dish.


(Photo: Carlos Sarmiento)


Italy may be known as the home country of pasta, but risotto is another popular dish served as primo piatto (first course).


Though rice is an Asian ingredient that was exported to Italy a long time ago; the northern region of the country, particularly Lombardía produces the most famous risaie (paddy fields).


(Photo: Nareeta Martin)


Carnaroli or Arborio rice are the most widely used for all risotto recipes.

For this recipe, Arborio rice is featured. A topping of velvety Italian parsley shrimps will accentuate nicely this delicate rice dish.

(Photo: Phillip Larking)

Menu: Risotto con funghi e gamberi al

prezzemolo (mushroom risotto with parsley shrimps).


Wine: 2017 Francis Coppola Diamond Collection - Gold Label - Chardonnay (Monterey County, California)

This menu serves 4

Let’s get cooking!


Ingredients:

Risotto:

  • 5 cups of vegetable broth, (ideally divided in 1/2 cup measurements)

  • 3 tablespoons of extra virgin olive oil, divided

  • 1 pound of baby portobello mushrooms, thinly sliced

  • 2 shallots, diced

  • 1 ½ cups Arborio rice

  • ½ cup of dry white wine

  • sea salt to taste

  • freshly ground black pepper to taste

  • 4 tablespoons finely chopped Italian parsley

  • 4 tablespoons butter

  • ⅓ cup freshly grated Grana-Padano or Parmigiano Reggiano cheese


Shrimps:

  • 4 tablespoons of extra virgin olive oil

  • 1 pound of fresh jumbo shrimp, peeled and deveined but with tail on https://wildforkfoods.com/collections/shrimp

  • 1 tablespoon unsalted butter

  • 1 large garlic clove, minced (approximately 1/2 tablespoon of minced garlic)

  • sea salt to taste

  • freshly ground black pepper to taste

  • 2 tablespoons of fresh lemon juice

  • 1/4 cup of finely chopped Italian parsley


Directions:

Risotto:

  • In a saucepan, warm the broth over low heat. Set aside.

  • Warm up 2 tablespoons of extra virgin olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.


  • Add 1 tablespoon of olive oil to large saucepan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale/golden color, pour in wine, stirring constantly until the wine is fully absorbed.


  • Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. If you like the rice softer, add a little more liquid and cook for additional 5-10 minutes.


  • Remove from heat, and stir in mushrooms with their liquid, butter, parsely, and cheese. Season with salt and pepper to taste.


Shrimps:

  • If shrimps are frozen, thaw in cold water. Thoroughly pat dry with paper towels. If shrimps are fresh, pat dry with paper towels as well (make sure they are peeled and deveined).


  • Heat 3 tablespoons of olive oil in a large pan or preferably a cast-iron skillet over medium-high heat until hot and sizzling. Add the shrimps in a single layer without over crowding the pan (work in batches if needed). Cook shrimp for 6-8 minutes (the bigger the size, the longer you cook them). Remove from skillet and transfer to a plate.


  • Melt 1tablespoon of butter in the same pan, scraping up any browned bits left over from shrimps. Add in the garlic and cook until fragrant (1 minute). Add lemon juice.


  • Add the shrimp back into the pan to warm through slightly for a minute then remove from heat and gently mix with fresh Italian parsley parsley and 1 tablespoon of extra virgin olive oil. Salt and pepper to taste.


Serve it up!

Gently spoon a generous size portion of the risotto to the middle of a dish, creating a not-too-high heap. Top with shrimps and garnish the top with small pieces of fresh parsley.

For added texture, grate some more fresh cheese and extra freshly cracked black pepper on top of the dish.


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


Wine pairing

As you can see, I am paring this dish with a 2017 Francis Coppola Winery Diamond Series - Gold Label Chardonnay (Monterey County, California)

https://www.francisfordcoppolawinery.com/en/our-wines/diamond-collection/chardonnay


(Available online and at most grocery stores, liquor stores and at Target $11-16)

Francis Coppola Winery describes this Chardonnay as “the distinctive personality of Monterey vineyards, which give rise to juicy apple, guava and melon flavors.  Whole-cluster pressing and a combination of barrel and stainless steel fermentation ensures that the creamy texture and caramelized sugar finish is balanced by a crisp acidity.”

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


A tavola tutti! Buon apettito. Mangia!

To the table everyone! Enjoy! Eat!

Salute! (Cheers)

(Photo: Massimiliano Donghi)




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