Surf and Turf Risotto: This risotto with seafood and mushrooms is extremely tasty, and guaranteed to bring a smile. To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 6 tablespoons extravirgin olive oil
- 1 2/3 cups (320 g) Arborio or similar short-grained rice
- 2/5 cup dry white wine, warmed
- 1 quart (1 liter) simmering vegetable broth
- 2/3 pound (300 g) mixed wild mushrooms, wiped clean of dirt and sliced
- 20 shrimp tails, shelled; pick out a few pretty ones and coarsely chop the rest
- 1 shallot, minced
- A small bunch of parsley, chopped
- 1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil
Preparation:
Heat 1/4 cup olive oil and sauté the rice for about 4 minutes over a fairly brisk flame, stirring constantly. Stir in the wine, continue cooking until it has evaporated, and then begin to add the vegetable broth a ladle at a time, stirring gently lest the rice stick.
At this point sauté the minced shallot in the remaining oil in a second saucepan. Add the mushrooms and cook for 5 minutes, and then the shrimp tails. Cook for another couple of minutes, and then add the mushroom mixture to the rice, mixing well. Cook a minute or two more, until the rice is al dente, and remove the pot from the fire. Turn the risotto out into a serving dish, garnish it with the parsley, and serve at once.
This will be nice as a first course before grilled fish, for example a sea bream into whose cavity you have slipped a couple of slices of orange and a sprig of rosemary. Serve the fish with a tossed salad, and serve a white wine with everything. I might go with a Vermentino dei Colli di Luni.
At this point sauté the minced shallot in the remaining oil in a second saucepan. Add the mushrooms and cook for 5 minutes, and then the shrimp tails. Cook for another couple of minutes, and then add the mushroom mixture to the rice, mixing well. Cook a minute or two more, until the rice is al dente, and remove the pot from the fire. Turn the risotto out into a serving dish, garnish it with the parsley, and serve at once.
This will be nice as a first course before grilled fish, for example a sea bream into whose cavity you have slipped a couple of slices of orange and a sprig of rosemary. Serve the fish with a tossed salad, and serve a white wine with everything. I might go with a Vermentino dei Colli di Luni.
