Shrimp Risotto

To prepare the shrimp risotto, first, start with the cleaning of the shrimp. Remove the heads, peel off the shell 1, and remove the intestine 2. Set aside both the heads and shells to prepare the shrimp stock. Keep aside 4 whole shrimps, cut the rest into 1/2-inch pieces 3. Collect everything in a bowl and leave them in the refrigerator until use.

Slice the carrots into 1/2-inch thick pieces 4, cut the onions into wedges 5, and chop the celery into 1/2-inch pieces 6.

Collect all the vegetables in a bowl and add a clove of garlic 7. Heat oil in a pot, add the vegetables 8 and let them brown for a few minutes. Then add the tomato paste 9 and cook for 4-5 minutes.

Put the shrimp scraps in the pot 10 and cook for another 5 minutes. Deglaze with brandy 11. Once all the alcohol has evaporated, pour very cold water 12 until the pot's contents are completely covered. Lower the heat and cook for about 60 minutes.

Strain everything through a sieve 13 14. Peel and finely chop half an onion 15.

Put the rice in the pot 16, season with salt 17, and toast for a few minutes. Add the onion, wait another minute, and deglaze with white wine 18, allowing all the alcohol to evaporate.

Cook the rice by moistening it with shrimp stock, adding a ladle each time the previous one is absorbed 19. Meanwhile, melt the butter in a pan and add the shrimp pieces 20, season with salt 21, and sauté for about 3 minutes.

In the same pan, sauté the whole shrimps set aside earlier 22. When the rice is cooked, turn off the heat, add the shrimp pieces 23, and the butter 24.

Add the parmesan 25 and stir. Plate the risotto, add a whole shrimp on top, and finish with freshly chopped parsley 26. The shrimp risotto is ready to be served 27.