Risotto with Shrimp and Leeks

For the risotto with shrimp and leeks, cut the leeks into rings with the fine cutting disk of the vegetable slicer.

Add the olive oil to the Cooking Chef stainless steel bowl and clamp the Professional Pastry Hook. Select stirring interval level 3 and set the temperature to maximum. Sauté the shrimp for about 3 minutes and then remove them.

Sauté the leeks and mushrooms on stirring interval level 1 and at 100 °C for about 5 minutes. Then add the rice, and saute for another minute. Bring the vegetable soup to a boil on the stove and keep it warm.

Add all the vegetable soup and white wine to the rice. Set the temperature to 100 °C and select stirring interval level 2. Let it stir, without splash guard, for 26 or 33 minutes, depending on the quantity.

Add the Parmesan cheese, whipped cream and shrimp 1 minute before the end. Serve the risotto with shrimp and leeks.

Preparation Tip:

Serve with a salad to accompany the risotto with shrimp and leeks.

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