Scampi and mushroom risotto

  • Difficulty: experienced


250 gr Champignons

40 gr Olive oil

150 gr Rice

1 sachet Saffron

300 gr Scampi

100 gr Stock


Red chili pepper



Step 1

Peel the garlic and chop with the chili pepper. Tip the mixture into a saucepan and fry in a little oil until golden.

Step 2

Pour in the rice and stir to coat. Add the stock a little at a time and cook for ten minutes, stirring frequently.

Step 3

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.

Step 4

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.