Eringi risotto

Cut the eringi in half sides and slice thinly. Cut the enoki mushrooms into 2cm lengths. Remove the grass shrimp from the back, peel the shell and sprinkle with salt and pepper.

Chop the onions and fry in olive oil until they are a candy color.

For garnish, heat olive oil and butter in a frying pan and slowly grill the eringi over low heat.

Add butter and onions to a pot and heat, add the eringi and chopped stew, and saute over low heat until soft.

Add the rice and stir in the oil, then add the white wine and parsley to a boil.

Sprinkle the bouillon cubes and water, make the bouillon, and place it in [5] until it is poured into. Add bouillon as needed for 8 minutes to keep it in a slurp.

For the second 10 minutes, once the water is reduced, add the bouillon little by little, watching the situation. Add the grass shrimp two minutes before turning off the heat.

Once the al dente is in, turn off the heat, add butter and stir well, then add Parmesan cheese and stir well.

Serve on a plate and place the eringi for decoration in [3].