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

 Lemony Risotto with Shrimps and Mushrooms

for recipe in Farsi click here

Ingredients:

·        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

Methods:

·       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.