Risotto sea and mountains

Serves for 4 persons: 360g risotto rice, 1 cup dry white wine, 800ml of vegetable stock, 300g mixed mushrooms, 6 tablespoons of olive oil, 20 prawns, 1 onion, parsley.

Preparation: Heat 4 tablespoons of oil in a saucepan and let toast the rice for a few minutes. Deglaze with the rice wine, then continue cooking basting with a little broth at a time. Meanwhile clean the mushrooms and cut into slices. Shell the prawns. Peel, wash and coarsely chop the onion and fry in two tablespoons of olive oil. Add mushrooms, brown for 5 minutes and, therefore, combine the shrimp tails, some whole and some small pieces. Cook for another 2 minutes. At 2 minutes from the end of cooking rice, add mushrooms and shrimp. Garnish with finely chopped parsley.