Ingredients (x2)

  • 1 pack Carnaroli Risotto with Porcini Mushrooms
  • 600 ml water
  • 300–400 g shrimp
  • 2–3 tablespoons olive oil
  • Butter
  • Fresh rosemary, to taste
  • Fresh thyme, to taste
  • 50 g shallot
  • 100 ml white wine
  • 200 ml cooking cream
  • Salt and pepper, to taste

Preparation

Bring 600 ml of water to a boil. When it boils, pour in the contents of the Carnaroli Risotto with Porcini Mushrooms pack and let it simmer gently, stirring occasionally. Peel the shrimp and season them with olive oil, salt, and pepper.

Sear the shrimp over high heat for a few seconds on each side, then, for a deeper flavor, enrich them with a bit of butter, rosemary, and thyme.

Prepare the white-wine foam: soften the shallot until translucent, deglaze with some white wine, and add the cream. Season with salt and pepper. Let it simmer, then strain everything through a fine sieve.

Assemble the dish: place the white-wine foam at the base, lay the Carnaroli Risotto with Porcini Mushrooms and the shrimp on top. Finish with a sprig of rosemary as decoration.