- 300g carnaroli rice
- 15g dried porcini mushrooms, soaked in warm water for 20 minutes
- 1 clove of garlic
- ½ onion, finely chopped
- 40g butter
- 1 glass of prosecco
- 800 ml of stock
- 4 tbsp of extra-virgin olive oil
- 300g peeled shrimp
- 3 tbsp of brandy
- 100g tomato passata (pureed tomatoes)
- 10g ground chili pepper
- 250 ml cooking cream
- 1 tbsp of finely-chopped parsley
- salt and pepper
Drain and chop the soaked mushrooms and cook them gently in a pan with one tablespoon of oil and the garlic, seasoned with salt and pepper.
Heat the stock and keep it warm.
Melt the butter in a saucepan with 1 tablespoon of oil, then add the chopped onion and when it is golden, add the rice and toast the rice for two minutes. Then add the prosecco and let it evaporate.
Add the cooked mushrooms to the rice, then add little by little the warm stock until the rice is cooked.
In the meantime, sauté the shrimp in a frying pan with two tablespoons of oil. When they are sautéed, bathe with the brandy and let it evaporate, then add the tomato passata, the chili pepper and salt as needed.
When the rice is still very al dente, add the shrimp and the cream and cook a few minutes more.
Take the risotto off the heat, add the chopped parsley, leave it to stand for one minute before serving.