Classic Shrimp Risotto

Instructions

1. 1

   Prepare the shrimp stock by boiling the shrimp shells with

2. 2

   5 liters of water, the celery stalk, carrots, onion, garlic bulb, thym, and bay leaf for about 30 minutes. Strain and keep the stock warm.

3. 3

   In a large pan, heat 5cl of olive oil over medium heat. Add the shallots and cook until translucent.

4. 4

   Add the rice arborio to the pan and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. 5

   Begin adding the warm shrimp stock to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

6. 6

   In a separate pan, heat the remaining 5cl of olive oil and cook the shrimp until they are pink and opaque, about 3-4 minutes. Set aside.

7. 7

   Once the rice is cooked, remove the pan from heat and stir in the butter and grated parmiggiano until well combined and creamy.

8. 8

   Gently fold in the cooked shrimp.

9. 9

   Serve the risotto immediately, garnished with additional parmiggiano if desired.