Ingrediente:
- 150 grame orez pentru risotto;
- 150 grame ciuperci shiitake;
- 200 grame creveti decorticati cruzi;
- 1 ceapa mica tocata fin;
- 2 catei de usturoi tocati marunt;
- 40 grame unt;
- 2 linguri ulei de masline;
- 50 mL vin alb sec;

- ¼ lingurita de cimbru uscat;

- 600–700 mL supa de legume/pui fierbinte;
- 30 grame parmezan ras;
- sare si piper dupa gust.

Timp de preparare: 40 de minute

Portii: 2

Mod de preparare:

Intr-o tigaie se pune o lingura de ulei de masline, se adauga ceapa tocata marunt si ¼ lingurita de cimbru uscat  si se caleste pana devine translucida. Se adauga orezul pentru risotto si se prajeste usor pana devine sticlos, apoi se stinge cu vinul alb si se lasa pana acesta se evapora. Se adauga treptat supa fierbinte, cate un polonic, amestecand constant si lasand orezul sa absoarba lichidul inainte de a adauga urmatoarea cantitate, pana cand devine cremos si al dente. Intr-o tigaie separata se pune o lingura de ulei cu o bucata mica de unt, se adauga ciupercile shiitake spalate, se adauga sare si se soteaza cateva minute pana devin fragede, apoi se lasa deoparte. In alta tigaie se topeste restul de unt impreuna cu usturoiul tocat fin, se pun crevetii decorticati si spalati si se gatesc cate 3- 4 minute pe fiecare parte pana devin roz. Cand risotto-ul este gata, se incorporeaza o bucata de unt si parmezanul ras, se amesteca bine, se adauga sare si piper, apoi se serveste alaturi de ciuperci si creveti.

Bon appétit!

Ingredients:

-       150 grams risotto rice;

-       150 grams shiitake mushrooms;

-       200 grams raw peeled shrimp;

-       1 small onion, finely chopped;

-       2 garlic cloves, finely chopped;

-       30 grams butter;

-       2 tablespoons olive oil;

-       50 mL dry white wine;

-       ¼ teaspoon dried thyme;

-       600–700 mL hot vegetable or chicken stock;

-       40 grams grated parmesan;

-       salt and pepper to taste.

Preparation time: 40 minutes

Servings: 2

Method of preparation:
In a deep pan, heat one tablespoon of olive oil, add the finely chopped onion and ¼ teaspoon dried thyme, and sauté until the onion becomes translucent. Add the risotto rice and toast it lightly until the grains look glossy, then deglaze with the white wine and cook until it evaporates. Gradually add the hot stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more, until it becomes creamy and al dente. In a separate pan, heat one tablespoon of olive oil with a small piece of butter, add the cleaned shiitake mushrooms, season with salt, and sauté for a few minutes until tender, then set aside. In another pan, melt the remaining butter with the finely chopped garlic, add the cleaned shrimp and cook for 3–4 minutes on each side until pink. When the risotto is ready, stir in a piece of butter and the grated parmesan, mix well, season with salt and pepper, then serve alongside the mushrooms and shrimp.

Bon appétit!