Rice with mushrooms and shrimps

  • Difficulty


  • 350 g Riso Carnaroli
  • 2 sprigs thyme and marjoram
  • 200 g shelled shrimps
  • 1 l broth
  • 30 g Butter
  • 1 small onion
  • 250 g Champignon
  • salt and white pepper to taste
Riso Carnaroli


Put a knob of butter in a saucepan with the finely chopped onion and fry until soft over a low heat.Add the rice and toast it, constantly and adding a scoop of broth.Ladle some more broth in the rice and bring it to half its cooking.In the meanwhile, in a different pan, heat some oil with the herbs, add the sliced mushrooms and let them dry over a high heat for 5 minutes, seasoning with salt and pepper to taste.In another saucepan brown the shrimps with a spoonful of oil and add them to the mushrooms.Mix the mushroom and shrimp sauce to the rice and simmer adding a scoop of broth at a time. Serve immediately.