Steps for Shrimp Risotto

• To make this creamy shrimp risotto, first prepare the shrimp. Cut the shrimp shell and remove the flesh, also remove the black filament and place the flesh in a pan with a drizzle of extra virgin olive oil. Sear the shrimp for just a couple of minutes on both sides, turn off and set aside. I chose to cut the shrimp in half instead of using whole shrimp. You can skip this step if you wish.

  

• Use the shrimp shells to make fish stock. In a pot, sauté the oil with the shells, add coarsely chopped celery, carrot, and onion, a handful of parsley, and then add the water, bringing it to a boil until the broth is reduced. When ready, strain with a sieve and set aside, keeping it warm. Now we prepare the risotto. Sauté the crushed garlic and chopped half onion in a pot with oil and butter. Add the rice and toast it for about a couple of minutes, deglaze with white wine and let it evaporate. Adjust the salt and pepper, and gradually add a ladle of the warm fish stock at a time, allowing it to cook as per the instructions on the rice package. Stir occasionally; it will take about fifteen to twenty minutes, depending on the brand of rice you use. A few minutes before turning off the risotto, add the previously seared shrimp and mix thoroughly. Finally, turn off and stir in some butter, and if you like the cheese-fish combination, use grated Parmesan.

  

• Serve the shrimp risotto on a serving plate, sprinkle with black pepper or parsley, and serve. I hope you like my latest recipe, see you next time friends.