Risotto de champiñones y gambas

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Risotto de champiñones y gambas. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Risotto de champiñones y gambas is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Risotto de champiñones y gambas is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Risotto de champiñones y gambas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de champiñones y gambas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto de champiñones y gambas is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Risotto de champiñones y gambas using 11 ingredients and 6 steps. Here is how you cook it.

Es domingo y tenemos más tiempo para dedicarnos a hacer un plato que guste en casa y disfrutarlo con los que queremos. Es muy fácil de preparar, pero si lo hacéis a fueguito lento lleva su tiempo. Queda muy cremoso y meloso y muy rico!!

Ingredients and spices that need to be Prepare to make Risotto de champiñones y gambas:

1. 100 g arroz arborio sino de grano redondo
2. 100 g champiñones
3. 12 gambones
4. 1 cebolla
5. 1/2 vaso vino blanco
6. 25 g mantequilla
7. 40 g queso rallado parmesano o el que más os guste
8. 500 ml fumet de gambas
9. 1 cucharadita ajo en polvo
10. Sal
11. Aceite de oliva virgen

Steps to make to make Risotto de champiñones y gambas

1. Agrupamos todos los ingredientes. Cortamos en brunoise la cebolla. Laminamos los champiñones. Pelamos y retiramos el hilito negro, yo ya los tenía pelados pues usé las cáscara y cabezas para el fumet.
2. Ponemos una cazuela amplia al fuego con un chorrito generoso de aceite y cuando esté caliente echamos los gambones y los salteamos un par de minutos. Retiramos de la cazuela y los colocamos en un plato cubierto con papel de cocina. Reservamos.
3. En la cazuela donde hemos salteado los gambones, echamos la cebolla junto con un poquito de sal y el ajo en polvo y pochamos a fuego medio unos 10 minutos. Agregamos los champiñones y cocinamos 5 minutos más. Añadimos la mantequilla y removemos hasta que se derrita del todo.
4. Incorporamos el arroz, removemos y dejamos al fuego 4-5 minutos. Vertemos el vino blanco y cocinamos a fuego medio-alto un par de minutos para que se evapore el alcohol. Agregamos el fumet de gambas caliente de poquito en poquito y cocinamos a fuego medio-lento, primero echamos un par de cucharones de fumet y hasta que el arroz no lo haya absorbido no agregamos más. Nos llevará unos 30 minutos.
5. Cuando el arroz esté casi hecho agregamos los gambones que habíamos reservado y dejamos que se acabe de hacer el arroz. Una vez que el arroz esté a nuestro gusto, retiramos del fuego, añadimos el queso y mezclamos, con el calor del arroz se fundirá. Lo ideal es usar parmesano pero yo usé una mezcla de 4 quesos.
6. Ya tenemos nuestro risotto listo. Espero que os guste!!

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