I love participating in food blog events, and today's chosen is Festa Italiana, hosted by Maryann from Finding la Dolce Vita and Mary from Proud Italian Cook.



Since a couple of years, when I first ate and enjoyed a risotto in an Italian restaurant, I wanted to prepare this dish by myself, and finally I did.

It's very easy to prepare though it needs a constant supervision so you'll need to be focused on the risotto.

What we need (serves 2):
- 150 gr of rice
- 200 gr of mushroom and shiitake
- 8 shrimps
- 1 small onion (or 3 chalotes), chopped
- 40 gr butter
- 1 liter of fish stock
- grated parmesan cheese
- 1 cup of white wine
- chopped parsley
- salt

How we prepare:
Clean the mushroom and cut in small dices.
Peel the shrimp and set aside. Use the heads and skins to enrich the stock. Boil during 10 or 15 minutes. When ready strain and keep over at very low heat.
In a saucepan, put the chopped onion to fry lightly with the butter. Before the onion gets a golden colour, add the diced mushrooms and fry lightly.
Add the rice, remove and fry lightly until it become transparent.
Add the wine and remove until it evaporates. Add one cup of hot stock and remove all the time using a wooden spoon.
When the stock has evaporated, add another cup of stock, removing all the time.
Repeat as many times as needed, until it's cooked to taste (about 17 min).
When cooked, add the parmesan cheese and remove.
In a fry pan, put the shrimp and fry lightly.
In a plate serve the rice with the fried shrimps and some parsley.