Mushroom and shrimp risotto and truffle oil

Ingredients:

Risotto Ingredients

• 200 gr of round rice or alborio
• 150 gr of mushrooms
• 200 gr shrimp
• 1 L of broth (we will do it with the shrimp shells)
• ½ white onion
• 40 gr of butter
• 70 gr parmesan

Risotto Elaboration:

1. First, peel the prawns; With the shrimp shells, prepare the broth that we will use for the risotto.
2. Cut the onion and mushrooms in brunoise (the latter previously cleaned).
3. In a pan or saucepan, poach the onion; When it begins to lose color, add the mushrooms and anchor.
4. Once anchored, add the prawns and cook a few seconds; then, add the rice and saute a little to seal it.
5. Strain the fumet and keep the broth. Add the risotto little by little and stir continuously so that the rice releases the starch.
6. Before the broth is consumed, add the Parmesan cheese and continue moving.
7. When you have consumed the broth and the rice is al dente, remove from heat and add the butter; stir until fully incorporated.
8. Serve and add a little truffle oil to add truffle aroma.

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