Saffron risotto with mushrooms and shrimp

Ingredients for 4 servings:

• 1 tbsp butter
• 1 onion(s), diced
• 300 g risotto (short grain rice)
• 100 ml white wine
• 1 liter vegetable broth
• 1 pinch(s) saffron powder
• 100 g mushrooms, sliced
• 50 g Parmesan, grated
• 200 g prawn(s), peeled
• 2 tbsp parsley
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Recipe adapted to Cooking Chef, but can of course also be cooked without CC

Dice the onion and fry in butter in the Cooking Chef (140°C, flexible stirrer, interval setting 3). Wash the rice and sauté it for a few minutes. Then reduce the interval setting to 2 and the temperature to 100°C. Deglaze with the white wine, add the vegetable stock, and dissolve the saffron in it. Cook for approx. 20-25 minutes, put on the splash guard, and open the lid. Meanwhile, slice the mushrooms, grate the Parmesan, and finely chop the parsley. Five minutes before the end of cooking, add the mushrooms, Parmesan, and washed shrimp. Season with salt and pepper. Arrange on plates, sprinkle with parsley, and serve.