Portobello mushroom and prawn risotto. Italian recipe to surprise

For 4 € 1.8 /pers. 302 kcal/100g

Within Italian cuisine , as a dish with special prominence within the gastronomic repertoire we have risottos . Risotto is a rice dish that involves a specific preparation and technique .

Buttering the rice by cooking it over low heat and adding the prawn broth little by little is one of the keys to making a traditional risotto. We will also need a broth with all its flavor and, of course, rice suitable for this type of preparation.

The arborio or carnaroli varieties with some of the most appropriate for this preparation. We use Sos Especial risotto rice , with the ideal type of grain, high starch content to achieve a risotto with a perfect honeyed texture.

Today we wanted to make a somewhat different risotto recipe. By reducing the calorie intake and the preparation time, we will have a finger-licking good Portobello mushroom and prawn risotto.

We make a lighter risotto by doing away with the slow buttering and adding the broth little by little. We will not add a portion of fat in the form of butter and mature Italian Grana Padano cheese at the end of preparation to ensure a final shine. We will make sure to achieve an unctuous and creamy finish with the use of quality rice perfect for risottos and a broth with good flavor .

Preparation of the prawn broth

1. You have a recipe for shrimp broth on the blog, here I summarize the recipe so that you can prepare it for our risotto.
2. We are going to first clean the prawns by removing the head and tail skins.
3. We clean the tails by removing the belly. This will appear as a black line along your torso. With the tip of a knife we ​​make a small incision and remove. We reserve.
4. In a saucepan, brown the heads and skins with a splash of olive oil. We cover with plenty of water, no less than 1 liter, and cook for 20 minutes. After this time we strain the broth and reserve it for the recipe.

Preparation of Portobello mushroom and prawn risotto

1. In a large saucepan, where we will later cook the rice, heat a splash of olive oil.
2. We add the minced garlic clove when the oil is hot. We brown the garlic for a moment, until we see that it begins to brown slightly.
3. Add the tails of the prawns and brown them on both sides. We must be careful not to overcook them so that they do not remain dry. We remove from the casserole and reserve.
4. With a kitchen paper, we clean the mushroom cap. We cut the lower part of the stem, which usually contains some soil. Peel or wash the Portobello mushrooms and cut them into quarters.
5. In the same saucepan, with the remains of the juices released by the prawns when sautéing, we add the chopped mushrooms. Sauté the mushrooms for a few minutes until they begin to soften.
6. Add the rice and fry it for 2 minutes. We cover with 1 liter of the prawn broth and cook the rice over medium heat for 18-20 minutes.
7. Halfway through the process we will check the salt level by adding what we consider necessary. Optionally, you can add a little Grana Padano cured Italian cheese, which will give a touch to the risotto.
8. When the rice is ready, add the prawns and serve with a pinch of chopped parsley. And to taste it, there is no time to waste. We serve it hot at the table, taking advantage of that delicious creamy point.

If even with the video and the text recipe you are not clear, I leave you a step by step in photos of this recipe for Portobello mushroom and prawn risotto   so that it works out for you yes or yes. Don’t hesitate, follow these photos.

Tips for a delicious mushroom and prawn risotto

• It is essential to add the prawn broth little by little instead of doing it all at once since we want the rice to be cooked inside and at the same time juicy.
• The most important thing when preparing a risotto is the degree of cooking of the rice. To “nail it” we will use the instructions on the bag and from the moment there are about five minutes left to reach the indicated time we will test from time to time to make sure that there is no we passed
• The broth is important but the Italian rice suitable for risotto is even more important, since the fact that it is so creamy is due to the starch of this variety. Many people think that the creaminess of risotto is due to the cheese or the use of cream or butter, however it comes entirely from rice.
• Follow all our extra tips on how to make a perfect risotto on our blog. You can prepare other risotto recipes with simple ingredients, such as this “ risotto with boletus edulis and prawns ”, an original “ octopus risotto ”, the classic “ risotto with artichokes and lamb ”, a traditional  saffron risotto or the surprising  sea risotto and mountain .