Shrimp risotto

Serves : 4

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 16 unpeeled 31/40 shrimp
• 1L (4 cups) vegetable broth
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 250 ml (1 cup) Arborio or Carnaroli risotto rice
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) ParmigianoReggiano cheese
• 30 ml (2 tbsp) unsalted butter
• 1 lemon, juice
• 15 ml (1 tbsp)smoked paprika
• 1 pinch cayenne pepper
• 2 garlic cloves, minced
• salt and pepper to taste

Preparation

1. Shell the shrimp and add the shells to the broth.
2. Bring the stock to the boil in a saucepan, then simmer for 15 minutes.
3. Strain the stock to remove the shells. Keep warm.
4. Meanwhile, in a hot frying pan over low heat, sweat the onion in the fat of your choice.
5. Then add the rice and stir over high heat until translucent, but not colored (pearlizing the rice). Add the white wine, allow to evaporate and reduce to dryness.
6. Over low heat, uncovered, gradually ladle in the hot stock, stirring constantly with a spatula until the rice absorbs each addition of stock. Adjust the amount of stock: stop cooking earlier for an al dente risotto, add more stock for a creamier risotto.
7. Off the heat, add the Parmesan, butter, half the lemon juice, salt and pepper. Check seasoning.
8. In a hot frying pan, brown the shrimps in a little fat for 2-3 minutes. Add paprika, chilli, remaining lemon juice, garlic, salt and pepper.
9. Divide the risotto between the plates, followed by the shrimp.