Lemony Risotto with Shrimps and Mushrooms, ریسوتو با قارچ و میگو

 Lemony Risotto with Shrimps and Mushrooms
for recipe in Farsi click here


·        3 cups chicken broth
·        2 cups water
·        1 small onion, finely chopped
·        6 mashrooms medium-sized (100 gr)
·        4 tablespoons unsalted butter, divided
·        1 1/4 cups Arborio rice(risotto rice)
·        1 cup dry white wine
·        3/4 pound medium shrimp, peeled and deveined
·        1 table spoon grated lemon zest
·        2 table spoon grated parmesan
·        2 table spoon mascarpone
·        2 tablespoons chopped parsley

·       Bring broth and water to a simmer in a medium saucepan.

·        Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a deep saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

·        Cook chopped mushrooms with butter over medium heat about 4 minutes, set aside.

·        Impregnate shrimps with olive oil and lemon juice, add salt, pepper and ½ cup white wine and cook in oven for about 10 minutes, 190°C.

·        Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

·        Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

·        Stir mascarpone and mushrooms and cook for about 2-3 minutes.

·        Stir in shrimps, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. 

1 comment:

Nasim said...

vaaaay cheghadr khoshgel va khordani kheili delam khast alan...

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I'm Proshat, the queen behind Proshat Kitchen. I've never attended a cooking class, although I'd love to. My cooking knowledge mostly comes from my lovely mom, a master chef in our family, and also leaning by doing. I really love this wonderful science and I'm still fascinated by it. I’m a senior researcher in energy and economy, recently finished my Ph.D. So I am not an expert cook, please do not refer my blog as a professional source. I start blogging as a way to keep track of my progress in the kitchen and to get rid of the pile of printed recipes with hand written notes. I mostly write about my general experiences and my baking adventures. I love trying new combos in our everyday bread. On my blog you will find lots of classic recipes with a personal touch. Except my husband, a couple of close friends are my main testers. Love you all!! If you have a recipe you'd like me to feature on my blog, drop me a line. I would also love to hear your thoughts. I'm so happy you took the time to visit my blog; it means so much to be. Hope you'll visit again soon :) Love, Proshat

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