For the risotto:
320 grams of rice
1 shallot
80 grams of butter
white wine
For the shrimps:
12 shrimps
2 cloves of garlic
2 tablespoon of olive oil 
White wine
Minced black pepper
For the broth:
1 liter and ½ of water 
1 onion
1 carrot
1 celery stalk
Shrimps heads and claws 
First of all, shrimps need to be washed: remove the head, the shell and the dark vein which is the intestinal tract. By cutting the shell, you can easily extract the flesh. Let us prepare the broth, by pouring water, onion, carrot, celery stalk into a pot; season with salt and add the remaining shrimps. Cook for about 45 minutes and then filter the broth. Let the shrimps fry in an oiled frying pan with 2 cloves of garlic for about 3 minutes. Just before turning off the heat, pour the wine, and allow it to evaporate and season with pepper.Put the rice in a saucepan; melt half of the butter and add the shallot. By this time add the rice, season with salt and and toast for it for a few minutes, pour the wine and gradually add a ladle of broth as needed.During cooking, when the rice will be “al dente”, pour the shrimp flesh and stir.After about 20 minutes, the rice will be ready to be “mantecato”, add a knob of butter and finely minced parsley.You can serve the risotto decorated with some whole shrimps that you will have previously browned.

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