Ah, to be in Italy in the Spring ... Risotto alla Milanese with Shrimp and Mushrooms

You can almost feel the pini of Rome swaying gently in the Borghese Gardens while preparing this lovely little dinner.  Fire up your iPod speakers with a selection from Respighi's classic, atmospheric symphony, Pina de Roma, and take a virtual trip to Italy while you put this easy and fast dinner for two (or more) together. The preparation is made all the more simple by the use of an excellent packaged risotto as well as pre-cleaned shrimp and sliced mushrooms. You can get this dinner from pantry to table in less than 1/2 hour!

1 package Alessi Risotto alla Milanese with Arborio Rice & Saffron (see photo at bottom)
1 lb. peeled and deveined raw shrimp
1/2 lb. sliced mushrooms
2 tbsp. butter
2 tbsp. extra virgin olive oil
Lemon wedges and chopped fresh parsley

1. Prepare Risotto according to package directions.
2. Meanwhile, sauté shrimp in 1 tbsp. butter and 1 tbsp. olive oil, about 3 minutes; set aside.
3. Sauté mushrooms in remaining butter and olive oil; set aside.
4. Approximately 15 minutes before risotto is ready, stir in the shrimp and mushrooms into the risotto.
5. Top with fresh parsley and serve with a lemon wedge. Delicioso!

The Empty Nester Gourmet Recommends

Alessi Risotto alla Milanese ... Excellent, high quality product, and so easy to prepare.

No comments:

Post a Comment