HOW MUCH YOU NEED TO EXPECT YOU'LL PAY FOR A GOOD RASTOTO

I chose this for my initial risotto recipe and it had been a smash hit. As it's late October, right here in France and I decided to use some ingredients which are in Season at the moment. I sauteed refreshing Scallops, Cepes mushrooms and I chose to take large shrimp (we get them Along with the heads on below in France) and sear their shells in oil