For ➍250 g mushrooms
300 g carnaroli rice
1 onion
1.3 liters vegetable stock
40 cl white wine
2 tbs butter
250 g North Sea shrimps
1 ts saffron threads
lemon juice
Fry the chopped onion in tbs of butter, add the risotto rice and stir carefully.
Add wine and let cook briefly.
Add the vegetable stock and saffron and cook about 17 minutes over medium fire.
Cut the mushrooms. Cook them in 1 tbs of butter and a hefty drop of lemon juice.
When the rice is al dente, add the mushrooms and shrimps.
Season with salt and pepper and serve immediately.
Add wine and let cook briefly.
Add the vegetable stock and saffron and cook about 17 minutes over medium fire.
Cut the mushrooms. Cook them in 1 tbs of butter and a hefty drop of lemon juice.
When the rice is al dente, add the mushrooms and shrimps.
Season with salt and pepper and serve immediately.
Read tip for a quick risotto.
