500 grams of rice for risotto.
1 bunch of parsley
A few threads of saffron
A glass of white wine
Grated Parmesan to taste
Peel the prawns and cook with the heads and shells of the prawns in 1l of water and make a broth with the parsley and the leek.
Sauté the onion in a frying pan with a little olive oil. Add the prawns and the cleaned and cut mushrooms. Sauté a few minutes. Add the white wine and let it evaporate.
Add the rice and saffron. Sauté.
Add the broth little by little and stir until the rice is done.
Serve with the grated Parmesan.
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