Funghi Risotto With Shrimp Recipe
Mushrooms, Mozzarella & Fontina Cheese topped with Shrimp in a garlic white wine sauce and a touch of truffle oil.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
- 3
- 4
Toast the Rice
Add Arborio rice to the skillet, stirring to coat with the oil. Cook for about 2 minutes until the rice is lightly toasted.
- 5
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 6
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth.
- 7
Cook the Shrimp
In a separate pan, cook the shrimp over medium heat until they are pink and opaque. Season with salt and black pepper.
- 8
Finish the Risotto
Once the rice is al dente and creamy (about 18-20 minutes), remove from heat. Stir in the mozzarella and fontina cheese, truffle oil, and season with salt and pepper.
- 9
Serve
Plate the risotto and top with the cooked shrimp. Garnish with fresh parsley and serve immediately.
