1 1/4 cups carnaroli rice
1 1/4 tablespoons ground chilli pepper
1/4 stick butter
1 glass of prosecco
4 tablespoons extra-virgin olive oil
1 tablespoon of finely-chopped parsley
56g canned whole peeled tomatoes, crushed with a fork
230ml cooking cream
1 cup peeled shrimp
200g dried porcini mushrooms
3 tablespoons of brandy
1 garlic clove
salt and pepper to taste
Soak the mushrooms in warm water and finely chop the onion.
In a saucepan, melt the butter with a tablespoon of oil.
Then add the onion and when it is golden, add the rice and toast it for two minutes. Then add the prosecco and let it evaporate.
Drain and chop the mushrooms and cook them gently in a pan with one tablespoon of oil and garlic. Season with salt and pepper. When the mushrooms are cooked, add them to the rice
Heat the broth and keep it warm, adding little by little until the rice is cooked.
In the meantime, sauté the shrimp in a frying pan with two tablespoons of oil. Once done, add the brandy and let it evaporate. Then add the crushed tomatoes, chilli pepper and salt as needed.
Add the shrimp and the cream five minutes before the rice is cooked. Take the risotto off the heat, add chopped parsley and stir well.
Leave it to stand for one minute before serving piping hot.