Nutritional Info

Nutrition Facts

Serving Size 1 (165g)

Calories 465
Calories from Fat 172 (37%)
Amount Per Serving %DIV
Total Fat 19.2g 30%
Saturated Fat 8.8g 44%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 50.4mg 17%
Sodium 296.1mg 13%
Potassium 269.1mg 6%
Total Carbohydrate 54.8g 18%
Dietary Fiber 3.7g 15%
Sugars 2.7g
Protein 14.9g 30%

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Recipe Description
When you see the term "maremonti," on a menu in Italy, you can be sure the dish will contain seafood and mushrooms, representing the sea and the mountains. It is an intriguing combination in this risotto.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  unsalted butter
1/4 Cup(c)  shallots, finely chopped
10 Ounce(oz)  crimini or white mushrooms, thinly sliced
1 Pinch(pn)  salt, to taste
2 Cup(c)  medium grain rice, such as arborio, carnaroli or orvialone nano
12 Ounce(oz)  shrimp, shelled, deveined and cut into 1/2 inch pieces
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
6 Cup(c)  vegetable broth


In a large pot, bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a wide heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and mushrooms. Cook, stirring frequently, until the juices evaporate and the mushrooms begin to turn brown, about 10 minutes. Stir in salt and pepper to taste. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking, stir in the shrimp and salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time is 18 to 20 minutes. Remove the risotto pan from the heat. Stir in the remaining 1 tablespoon butter. Stir in the cheese and serve immediately.

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Sea and Mountain Risotto
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