Shrimps on Men’s Mushroom Risotto

Sauté the onions in a saucepan with olive oil and butter. Add the long grain rice and sauté briefly. Then add the diced mushrooms. Sauté briefly, deglaze with white wine and veal stock. Simmer gently at low temperature for 17 minutes. Preheat the oven to 180 degrees. In the meantime, remove the shells and intestines from the crayfish tails. Shortly before the end of the cooking time of the risotto, brown the crayfish tails in a frying pan with olive oil, keep warm in the oven.

Mix the risotto with Parmesan cheese and finely chopped sage. Serve with the crayfish tails on 4 plates.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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