📝 About This Recipe
Originating from the historic Carthusian monasteries (Certose) of Lombardy, this elegant risotto is a testament to the culinary ingenuity of monks who abstained from meat. It features a delicate harmony of freshwater shrimp, tender peas, and earthy mushrooms, all bound together by the creamy luxury of Italian Carnaroli rice. This dish is a sophisticated celebration of river and field, offering a complex yet light flavor profile that is truly timeless.
🥗 Ingredients
The Rice and Base
- 320 grams Carnaroli or Arborio Rice (high-quality superfino grade)
- 1 large Shallot (very finely minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Lugana)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed)
The Condimenti (Flavors)
- 300 grams Freshwater Shrimp or Prawns (cleaned, deveined, and shells reserved for stock)
- 150 grams Porcini Mushrooms (freshly sliced or 20g dried/rehydrated)
- 100 grams Sweet Peas (fresh shelled or high-quality frozen)
- 1 teaspoon Tomato Paste (for a hint of color and umami)
The Broth and Finishing
- 1.2 liters Vegetable or Fish Stock (kept at a constant simmer)
- 40 grams Unsalted Butter (cold and cubed)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Salt and White Pepper
👨🍳 Instructions
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1
Begin by preparing the broth. If using whole shrimp, simmer the shells in your vegetable stock for 15 minutes to infuse it with flavor, then strain and keep the liquid at a gentle simmer on the back burner.
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2
In a wide, heavy-bottomed saucepan or a traditional copper risotto pan, heat 2 tablespoons of olive oil over medium heat.
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3
Add the sliced mushrooms to the pan. Sauté until they are golden brown and have released their moisture. Remove them from the pan and set aside.
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4
In the same pan, add the remaining oil and the minced shallot. Cook gently on low heat until translucent, ensuring the shallot does not brown.
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5
Increase the heat to medium and add the rice. 'Tostatura' is key: toast the rice for 2-3 minutes, stirring constantly, until the edges are translucent and the grains feel hot to the touch.
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6
Pour in the white wine. It should hiss and steam; stir until the alcohol has evaporated and the liquid is fully absorbed by the rice.
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7
Stir in the tomato paste to give the rice a very pale, rosy hue. Add your first ladle of simmering stock.
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8
Continue adding stock one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. This friction releases the starch, creating the signature creaminess.
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9
When the rice is about halfway cooked (around 10 minutes in), stir in the peas and the sautéed mushrooms.
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10
When the rice is nearly 'al dente' (around 16-18 minutes total), add the shrimp. They only need 2-3 minutes to turn pink and tender.
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11
Once the rice is cooked but still has a slight bite, and the consistency is 'all'onda' (wavy/slightly fluid), remove the pan from the heat.
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12
Perform the 'Mantecatura': vigorously stir in the cold butter and chopped parsley. This final emulsification creates a glossy, velvety finish.
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13
Cover the pan and let the risotto rest for 2 minutes. This allows the flavors to settle and the texture to become perfect.
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14
Give it one last stir, check for seasoning, and serve immediately on warmed flat plates.
💡 Chef's Tips
Always use hot stock; adding cold liquid shocks the rice and prevents the release of starch. Don't over-stir, but don't ignore it either—stirring frequently is what creates the creamy 'manteca' without needing heavy cream. If you can't find fresh porcini, cremini mushrooms are a fine substitute, but add a few dried porcini to the stock for that essential earthy depth. Avoid using parmesan cheese in this specific recipe; traditionally, Italian seafood risottos do not use cheese to keep the delicate flavors of the shrimp front and center. If the risotto gets too thick while resting, stir in a tiny splash of hot stock just before serving.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi di Gavi or a dry Riesling. Serve as a 'Primo Piatto' followed by a light grilled white fish or a lemon-dressed arugula salad. A side of crusty ciabatta bread is perfect for catching any remaining sauce. For an extra touch of luxury, garnish with a few whole grilled prawns on top of each plate. Finish the plate with a very light drizzle of premium lemon-infused olive oil.