1 kg shrimp
750 g risotto rice
1 kg mushrooms
1 kg spinach
250 ml white wine
2 l strong chicken stock, should be hot
1 tablespoon smoked paprika (can be left out)
150 g parmesan cheese
Vegetable oil for sautéing
Salt and pepper
Cut the mushrooms into quarters and fry them in a pan in oil on a high heat for 5 minutes.
Place the spinach in a hot frying pan and stir them around for 2 minutes. Season with salt and pepper and put the pan on one side.
Sauté the rice in oil until it becomes clear, this should take about 5 minutes. Add the white wine and allow to simmer until the rice has absorbed the wine.
Now add 200 ml of chicken stock a little at a time and allow the rice to absorb almost all of the liquid before adding the next 200 ml, and so on. Continue until the rice is tender.
Once the rice is cooked, remove it from the heat and fold in the grated parmesan cheese and the spinach and mushrooms. If you like, stir in the shrimp with smoked paprika and serve immediately with the hot risotto.