Risotto with Shrimp and Porcini Mushrooms

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 300 g Arborio rice
• 150 ml dry white wine
• 1 l vegetable broth
• 250 g porcini mushrooms
• 200 g jumbo shrimp (peeled and deveined)
• 4 sprigs Parsley
• 40 g parmesan cheese (1 piece)
• 10 g butter (2 tsp)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallot and garlic.

2. 2.

   Heat oil in a pot. Sauté the shallot and garlic until translucent over medium heat. Add rice and cook for about 3 minutes, stirring. Pour in wine and reduce almost completely.

3. 3.

   Add enough broth to cover the rice. Reduce while stirring. Repeat this process until the broth is absorbed and the rice is al dente (about 20 minutes).

4. 4.

   Meanwhile, clean the mushrooms with a kitchen towel, slice thinly. Rinse shrimp under cold water, pat dry, cut into bite-sized pieces. Wash parsley, shake dry, finely chop leaves. Grate parmesan.

5. 5.

   Heat 1 tsp butter in a pan. Cook mushrooms over medium heat until liquid evaporates. Add shrimp, cook 1–2 minutes, season with salt and pepper.

6. 6.

   Combine the mushroom-shrimp mixture with parsley, remaining butter, and parmesan into the risotto. Season with salt and pepper to taste.