Horn of plenty mushrooms have some culinary peculiarities, such as becoming completely black when cooked. Here the tender little prawns are an ideal combination with these mushrooms, making the dish both elegant to look at and extremely tasty to eat.
- 300g horn of plenty mushrooms, cleaned weight
- 150g carnaroli rice
- 4 tablespoons olive oil
- 1 small onion, finely sliced
- 50ml dry white wine
- 400g small raw prawns, shelled
- 20g butter
- a few saffron strands
- or 2 pinches powdered saffron
- 1 tablespoon lemon juice
- 1 teaspoon parsley, finely chopped
- salt, to taste
- pepper, to taste
- Clean the mushrooms thoroughly. Cook the rice in abundant salted water for 15 minutes, then drain.
- For the prawns and mushrooms, heat the oil in a pan and fry the onion until soft. Add the mushrooms and let them braise a little. After 5 minutes add the wine and let the alcohol evaporate. Then add the prawns and cook gently for a further 5 minutes.
- Melt the butter in a separate pan with the saffron, lemon juice and parsley. Add the hot drained rice and mix well. Check the rice and mushroom mix for salt and pepper and serve, either with the rice mixed in with the prawns or with the prawns and mushrooms in the centre of a small circle of rice.