Risotto With Scampi

Preparation:

Preparation: Chop the onion very fine and sauté it in the butter, with the parsley, salt and pepper. After about ten minutes of slow cooking, add the white wine and the rice and toast it well. Gradually pour in the vegetable broth and continue cooking. Seven or eight minutes before the rice is ready (it takes about a quarter of an hour for the rice to fully cook), throw away the scampi tails which you will have thoroughly washed and peeled. Finally, mix with a little milk, let it rest for two minutes and serve. The version that includes the addition of asparagus tips is excellent.