250 gr Champignons
40 gr Olive oil
150 gr Rice
1 sachet Saffron
300 gr Scampi
100 gr Stock
Red chili pepper
Peel the garlic and chop with the chili pepper. Tip the mixture into a saucepan and fry in a little oil until golden.
Pour in the rice and stir to coat. Add the stock a little at a time and cook for ten minutes, stirring frequently.
Meanwhile, slice the mushrooms thinly. Shell the scampi, add the mushrooms and the scampi to the risotto and continue to cook, adding more hot stock and salt to taste.
Dissolve the saffron in a little hot water and, switching off the heat, stir into the rice. Tip the rice in aluminum foil or an oven dish with a lid, seal well and place in the oven.