Risotto Al Cartoccio

Preparation:

Preparation: Peel the garlic clove, remove the inner sprout (this makes it easier to digest) and finely chop it with the chilli pepper. Heat the oil in a saucepan with high sides, pour in the minced meat and fry it over a gentle heat, being careful not to let it burn. Pour the rice and toast it. Sprinkle a little at a time with the necessary stock and cook for 10 minutes, stirring often with a wooden spoon. Meanwhile, clean the mushrooms and cut them into thin slices. Shell the scampi. If you wish, you can also use frozen porcini mushrooms and scampi. Add the mushrooms and scampi to the risotto and finish cooking, still adding the hot broth, which you will pour in one ladle at a time, only when the previous one has been absorbed. In the end, the risotto should be quite al dente. Off the heat, mix the saffron dissolved in a little hot water. Prepare a bag of baking paper, pour the risotto and seal well. Put in a preheated oven at 200 degrees for about 10 minutes and serve immediately, opening the foil directly on the table. If you wish, you can prepare 4 individual packets, dividing the risotto into equal portions. You don't need grated cheese.