Baked risotto

Peel the garlic, remove the inner bud (so it becomes easier to digest) and finely tritatelo with chilli.

Heat the oil in a saucepan on high edges, pour the mince and fry over gentle heat, being careful not to bruciacchiare.

Add the rice and toast.

Sprayed a little at a time with the broth and cook for 10 minutes, stirring often with a wooden spoon.

Meanwhile, clean the mushrooms and cut them into thin slices.

Shelled shrimp.

If you wish, you can also use frozen scampi and porcini mushrooms.

Add the mushrooms and scampi risotto and finish the cooking, bathing with hot broth, which shall pour a ladleful at a time, only when that tagged earlier will have been absorbed.

The risotto should be quite al dente.

Away from heat mix in Saffron dissolved in a little hot water.

Pack a bag of baking paper, pour the risotto and sealed well.

Passed in a preheated oven at 200 degrees for about 10 minutes and serve immediately, opening the foil directly on the table.

Wanting to cartocci can prepare 4 singles, subdividing the risotto in equal portions.

No grated cheese.