Try this Italian Seafood Risotto with Porcini Mushrooms recipe, or contribute your own.
Suggest a better descriptionPour boiling water into small bowl and add porcinis to reconstitue. This takes from 20 to 30 minutes, so plan ahead. Shrooms should be soft and plumped
Set chicken stock to a slow simmer in a large sauce pan or soup pan
In Large skillet, heat wine over medium and add garlic for one minute.
Add the seafood and let simmer untill the shrimp turn just pink, and//or scallops just turn translucent. Remove from heat and let steep in the wine.
In other words, cook the seafood only to medium rare, since it will continue to cook in the wine and when added to the risotto
AFter the porcinis have "re-constitued" for about half an hour, take the porcinis out of the liquid and squeeze out some of the juice back into the bowl. It will be dark brownish red by now and deeply flavorful. Yum! if its "gritty" strain the grit out.
Add the cleaned porcini liquid and the porcinis themselves to the simmering stock
Perfec! Now the risotto stock is primed to deeply infuse the arborio with the earthy, chestnutty, flavor of the porcinis.
Now in a large cast iron skillet or large non -stick skillet, heat olive oil to medium.
Add the onions and toss them a couple of times to coat. Then add the Italian Arborio rice
Toss the rice with the onion a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also assists in producing the silky texture that we so love in a really professionally done risotto.
Okay now you add a ladle or two of the barely simmering stock, stir in a litte, make sure the developing risotto is completely covered with juices and reduce the heat to low.
let it just simmer for a few, untill the liquid is absorbed and the liquid level is just below the top of the rice.
Add more stock. You dont have to stir this time but make sure the rice is completely covered again. And just keep repeating this for about fifteen or so.
Add the seafood and the liquid that is with it in its cooking pan
Let the level of liquid in your risotto reduce by about half
Its not time to taste for tenderness of the rice. If the rice is tender enought for your personal taste add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed.
Remove from the heat. Please let the dish stand for about 5-7 minutes and the flavors will meld a bit more.
Top with grated parmigiano - reggiano and freshly chopped italian parsley.
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Serving Size: 1 Serving (1212g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1809 | ||
Calories from Fat: 587 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.2g | 87 % | |
Saturated Fat 38.9g | 194 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 271.2mg | 83 % | |
Sodium 2035.7mg | 70 % | |
Potassium 1390.2mg | 37 % | |
Total Carbohydrate 202.2g | 59 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 191.7g | ||
Protein 92g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1809
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