Shrimp and mushroom risotto
Description
Risotto is quite simple to prepare. You just need to follow the sequence of adding ingredients and their proportions. Ideally, you should use "Arborio" rice. However, other rice varieties with a high starch content will also work, as risotto should not be dry and crumbly, but rather have a soft, creamy consistency. Some sources suggest not washing the rice at all for this dish. However, for hygiene purposes, I did rinse it. There are many risotto recipes, but mine is the simplest. You can add cream, white wine, or grated cheese. Still, even without these additions, mushroom and shrimp risotto turns out delicious and satisfying.
Instructions
- 1
Step 1
Prepare the ingredients for making risotto.
- 2
Step 2
In a skillet, melt the butter and add the vegetable oil. Add the finely chopped onion.
- 3
Step 3
Clean the mushrooms, wash them, and chop them not too finely. Add them to the onion in the frying pan.
- 4
Step 4
Sauté the onion with mushrooms over low heat. The onion should become translucent. Season with salt to taste.
- 5
Step 5
Pour the rice into the pan, previously washed, trying not to wash out the starch too much. On low heat, stirring, fry the rice for 1 minute.
- 6
Step 6
Pour in a ladle of hot, salted broth.
- 7
Step 7
Pour in a ladle of broth and evaporate it, stirring the risotto. As soon as the rice begins to thicken, add another ladle of broth. Repeat this process until the rice grains become tender to taste. You will need approximately 600-700 ml of broth.
- 8
Step 8
Pour boiling water over boiled-frozen shrimp and peel off the shells. Add to the prepared rice with mushrooms and onions.
- 9
Step 9
Mix the shrimp with rice, mushrooms, and onions. Warm slightly over low heat.
- 10
Step 10
Shrimp and mushroom risotto is ready. Serve for lunch or dinner while warm. A glass of wine would be a nice addition here.