Land and Sea Risotto
40’ min.
Medium
4 people
- 320 g rice (ideal for risotto, such as Carnaroli or Arborio)
- 200 g prawns, peeled
- 200 g mushrooms (porcini or champignons), cleaned and chopped
- 2 garlic cloves, finely chopped
- Extra virgin olive oil
- 1.5 l hot vegetable broth
- Fresh parsley, finely chopped
- Salt and black pepper to taste
Start by thoroughly cleaning the mushrooms under running water, then blanch them to soften. Cut them into small pieces and set aside. Peel the prawn tails and set them aside as well.
In a pot, toast the rice in a drizzle of extra virgin olive oil until it becomes slightly translucent. Gradually add hot vegetable broth, one ladle at a time, stirring constantly.
When the rice is halfway cooked, add the prepared mushrooms. Continue cooking until the risotto reaches the desired doneness. Meanwhile, in a separate pan, sauté the prawns in olive oil with finely chopped garlic until cooked.
Add the prawns and their aromatic oil to the risotto along with the mushrooms. Stir in the chopped parsley and mix well.
Adjust salt and pepper to your taste. Serve the land and sea risotto hot, drizzling a little extra virgin olive oil on top before serving. This delightful combination of land and sea flavors will make your dish a culinary triumph. Enjoy!
For portion adjustments or any questions, we’re always happy to assist!
