Ingredients 500 g medium-grain white rice (European Rice) 300 g minced meat 1 egg 100 g flour 100 g parmesan 100 g breadcrumbs 3-4 carrots 1 […]

Ingredients 200 g medium-grain white rice (European Rice) 150 g squid ink 5-6 fresh jumbo shrimp 1 squash 1 large onion salt – pepper garlic to […]

For the mushroom ragout: 1 kg agaricus mushrooms 1 kg pleurotus mushrooms 2 large onions 100 g dried porcini 50 g butter 400 ml port wine […]

We boil the milk with the rice. Once the rice is cooked, we put the mixture in the blender and mix until it is homogenized. We put the flour, eggs, lemon juice and zest in a pot, add the warm milk with the rice and stir.

We add the water and simmer until it evaporates. We add the chicken broth in doses until the rice is cooked.

We put all the ingredients in the thermo blender and mix until it all ingredients become a homogeneous mixture. If necessary, we add some water to achieve a better texture.

We sauté the shrimp heads in a saucepan with olive oil. We add the rest ingredients and continue to simmer over medium heat until they become soft and have a soft brown color.