INGREDIENTS

For the risotto

• 250 g arborio rice
• 20 g onion, finely chopped
• 25 g olive oil
• 30 g white wine
• 500 ml chicken stock
• salt and pepper
• 1 sprig thyme
• 1 tsp. chives, finely chopped
• 1 tsp. cream cheese
• zest of 1 lemon
• 100 g butter
• 100 g parmesan cheese

For the mushroom & shrimp base

• 1 pack 7 THALASSES blanched peeled U20 shrimp
• 50 g courgettes, cubed
• 20 g dried porcini (soaked in 250 ml lukewarm water)
• 30 g onion, finely chopped
• 200 ml mushroom stock
• 1 tsp. ginger, finely chopped
• 20 ml olive oil
• 1 tsp. garlic
• salt
• pepper

METHOD

For the risotto base, sauté the onion, ginger and garlic in a large frying pan for a few minutes. Add the mushrooms and courgettes and continue cooking for another 3 minutes over a high heat.

Add the shrimp and the mushroom stock and continue cooking for another 3 minutes.
For the risotto, sauté the onion and the rice in the olive oil for 3 minutes. Add the wine, and then the stock, and simmer for 15 minutes over a medium to high heat.

Add the mushroom and shrimp base and continue cooking for another 5 minutes. If more liquid is necessary, add some stock. Season with salt and pepper and add the thyme. Remove from the heat and stir in the butter and parmesan, followed by the cream cheese, chives and lemon zest.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni