INGREDIENTS
(4 servings)
1 cup rissotto
2 cups fish stock
1/2 cup White wine
2 tbs onion (chopped)
2 garlic cloves (chopped)
2 tbs Sun dried tomatoes (chopped)
1/4 cup Heavy cream
1/2 cup mushrooms
2 tbs butter
2 tbs olive oil
U15 shrimp
Parsley
DIRECTIONS
1. Heat half of the olive and the butter in a pot and sauté half of the garlic with the onion.
2. Pour the white wine and reduce.
3. Add the Rissotto and cook until the rice is traslucent. Add the chicken stock in parts and stir the Rice, continue pouring the stock until the consistency starts to change.
4. In a skillet Seared the mushrooms with olive oíl and butter until golden Brown. Season and reserve.
5. When Rice is almost done, finish with a little of heavy cream, give it another stir and add the sundried tomatoes and the mushrooms.
6. Season the shrimp and sear in a skillet with garlic and butter.
7. Serve the Rissotto with the shrimp on top and a little bit of parsley.
