For those who like sweet rice, this dish is an option to taste super rich rice, with an intense cheese flavor. There are many types of risotto, it all depends on the ingredients we use, from a lobster, to mushrooms, asparagus… Here is the recipe for one of my risottos.
INGREDIENTS
- 400g bomba rice
- ½ onion
- 100-150g mushrooms
- 12-15 studs
- 10-12 prawns
- 500ml fish stock (we will do with the prawns)
- 100g Parmesan
- 150ml white wine
- Olive oil
- Butter
- Salt
- A handful of cashews
- a chilli
DIRECTIONS
- Peel the prawns and reserve (I have left several without fighting to decorate)
- In a pan we put a little oil and add the heads to release the flavor. We put the shells and water and let it reduce.
- In another pan with butter and oil, lightly fry the onion and once golden add the mushrooms and asparagus.
- Add the rice, cook for a minute and add the white wine, continue cooking until the alcohol has evaporated.
- When the wine has been absorbed, add the broth that we have made with the prawns. Add the stock 2 or 3 times, until the rice is ready.
- In another pan, cook the prawns and add them to the rice.
- Fry the cashews in another pan with a chilli and when they are fried, but not burnt, add them to the rice.
- We also add the Parmesan and it is ready to eat and enjoy.
Mushroom, asparagus and prawn risotto
Course: MainCuisine: ItalianDifficulty: EasyMushroom, asparagus and prawn risotto
Ingredients
400g bomba rice
½ onion
100-150g mushrooms
12-15 studs
10-12 prawns
500ml fish stock (we will do with the prawns)
100g Parmesan
150ml white wine
Olive oil
Butter
Salt
A handful of cashews
a chilli
Directions
- Peel the prawns and reserve (I have left several without fighting to decorate)
- In a frying pan, add a little oil and add the heads to release the flavor. We put the shells and water and let it reduce.
- In another pan with butter and oil, fry the onion and once they are golden, add the mushrooms and asparagus.
- Add the rice, cook for a minute and add the white wine, continue cooking until the alcohol has evaporated.
- When the wine has been absorbed, add the broth that we have made with the prawns. Add the stock 2 or 3 times, until the rice is ready.
- In another frying pan, make the prawns and add them to the rice.
- Fry the cashews in another pan with a chilli pepper and when they are fried, but not burnt, add them to the rice.
- We also add the Parmesan and it is ready to eat and enjoy.
