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Surf and Turf Risotto

di Academia Barilla

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Surf and Turf Risotto
46 minutes


First course

Ingredients for 4 people

8 medium shrimp
1 1/2 cups rice (Carnaroli)
3 1/2 ounces porcini mushrooms
1/3 cup onions
1/2 teaspoon minced garlic
6 cups fumet (broth made with shrimp heads)
1 1/2 tablespoon butter
1/4 cup white wine
4 1/2 tablespoons olive oil
Salt and pepper to taste

Preparation 30 minutes preparation + 16 minutes cooking
1. Clean shrimp, separating heads from tails

2. With a pairing knife, make an incision on the underside, open up the shell and use your fingers to remove the meat, placing it in a bowl

3. Use the heads to make a fumet (a reduced broth), using about 6 cups of water and 2 teaspoons salt

4. Bring to a boil and simmer over low heat for at least 20 minutes

5. Keep warm

6. Clean mushrooms by cutting off the tips of the stems and clean, if necessary, with a wet dishcloth

7. Cut into thin slices

8. Heat oil in a pan over medium heat

9. Sauté peeled garlic, but do not let it brown

10. When golden, add shrimp and mushrooms and sauté for 2 more minutes

11. Add rice and toast it for a couple of minutes, or until it becomes translucent

12. Add wine and allow to reduce until almost dry

13. Add a couple ladlefuls of hot strained fumet

14. Lower the heat and continue adding fumet, a ladleful at a time, as it is absorbed by the rice

15. After about 12 minutes, add washed, chopped arugula

16. After 5 more minutes, season with salt and pepper

17. Remove from the heat and stir in butter and cognac

18. If the rice looks too dry, add more fumet or warm water before serving, stir and serve immediately