Preparation

• Wash the shrimp, peel them, and leave 4 whole to decorate the dish.
  With a toothpick, extract the intestine: it is the black filament found on the back, under the shell.
  In a high-sided saucepan, sauté half the onion with the sage.
  Add the shells, heads, toast, deglaze with half the white wine, and add the tomato sauce.
  Cover with at least 17 cups of water and cook for about 1 hour over medium heat.
  Blanch the shrimp flesh, along with the 4 whole ones, with a dash of oil and a pinch of salt.
  Turn off and set aside.
  Remove the stock from the heat and strain it with a colander.
  Remember you will need 8.5 cups of stock.
  Divide the stock into two bowls, and in one of these, add the béchamel.
  Toast the rice in a saucepan, with the rest of the onion and 5 tablespoons of extra virgin olive oil.
  Deglaze with the remaining white wine, and add, alternating, a ladle of stock and one of shrimp cream, bringing the risotto to the end of cooking.
  Add the shrimp flesh, the chopped parsley, mix well, turn off, and stir in a dash of extra virgin olive oil.
  Heat the 4 whole shrimp and place them on the steaming rice as a decoration.