Risotto with shrimps and champignon

Today we will learn how to cook a perfect Risotto with seafood (shrimps) and Mountain-food (Champignons). It’s not so easy, but, step by step, we will prepare a wonderful and tasty one.  

Ingredients (metric and imperial) party of 4

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• 350g (12oz) of Rice for RISOTTO
• 100g  (3,5 oz) of Butter 
• 45ml (3 tablespoons) of extra virgin olive oil
• 1kg (2 Lb circa)of fresh Shrimps
• 400g (14oz) of champignons, clean and finely sliced
• 10-15 black pitted olives
• 1 parlsey sprig, finely chopped
• 1 clove of garlic,finely chopped
• Some pinches of salt
• 1 pinch of pepper (optional)
• 250ml (1 cup) of white wine
• 500ml (2cup) of cold water
• 2 pinches of Parmigiano cheese (Optional)

Method:

• First of all we have to make our shrimps BRODO (broth, soup): It’s called BISQUE: we have to shell the shrimps and to put the shells in a big pot together with the oil and the garlic. Turn on a low flame and after 3-4 minutes add the white wine, wait for other 4-5 minutes and add all the water. Leave it boiling for about half an hour, then filter it with a strainer and you will obtain your fantastic BISQUE
• Now we are ready to start with our risotto: in a large pan, put half of the butter and turn on a very low flame
• When butter becomes liquid and starts to fry, add the rice and start mixing with a  big wooden spoon (in Italian CUCCHIARELLA). The most important thing is NEVER STOP MIXING, slowly but steadily. This will toast the rice, and it’s very important for a perfect result
• After 2 minutes start adding the champignons and some tablespoons of your BISQUE (Broth of shrimps) and remember DON’T STOP MIXING. You mustn’t drown your rice, but it must always be half-covered by the bisque. When it starts to become dry, add the bisque spoon by spoon until the end of cooking time
• 3 minutes before the end of cooking time, add your shelled shrimps and continue mixing and adding some Bisque.
• When cooking time is over, turn off the flame, add the other half of your butter,the parlsey, the optional pepper, mix and  cover the pan with the top. Butter will soften our Risotto.

Serve it on the plates, adding on the top some parlsey if you want