Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes Ingredients 6 tablespoons extra virgin olive oil 320gr. 1dl arborio rice. 800ml dry white wine. vegetable stock 300g. of 20 prawns mushrooms 1 shallot 1 bunch of parsley PROCEEDINGS -------------------------- Heat 4 tablespoons oil in a saucepan and let Toast the rice for a couple of minutes.
Add wine and continue cooking wetting gradually with a little hot broth. Clean mushrooms and slice them. Shell the prawns. Mince the shallot and fry in oil remained. Add mushrooms, sauté for 5 minutes, add the prawns, some whole and some small pieces. Cook for another 2 minutes. 2 minutes from the end of cooking, add the mushrooms and shrimp with rice.
Remove from heat and sprinkle with finely chopped parsley. Serve immediately. TIP If you had to use frozen mushrooms before adding them to risotto, let loose during the browning all the liquid. Or replaced with some fresh mushrooms and some dried porcini mushrooms. 
Add wine and continue cooking wetting gradually with a little hot broth. Clean mushrooms and slice them. Shell the prawns. Mince the shallot and fry in oil remained. Add mushrooms, sauté for 5 minutes, add the prawns, some whole and some small pieces. Cook for another 2 minutes. 2 minutes from the end of cooking, add the mushrooms and shrimp with rice.
Remove from heat and sprinkle with finely chopped parsley. Serve immediately. TIP If you had to use frozen mushrooms before adding them to risotto, let loose during the browning all the liquid. Or replaced with some fresh mushrooms and some dried porcini mushrooms.
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