Shrimp Risotto

Directions

• Broth
• In a pan, add 1 tsp of oil;
• Add the shrimp shells;
• Let it brown well;
• Add chopped onion;
• Add ground garlic;
• Add chopped leeks;
• Mix and lower the heat;
• Add thyme and bay leaf;
• Add water (3 fingers above the volume of vegetables);
• When it boils, lower the heat and leave it at minimum;
• 1 hour later the broth is ready!
• Risotto
• Turn a high pot over medium heat;
• Add 1 tsp of olive oil;
• Add half a chopped onion;
• Mix and let it wither a little (don’t let it brown);
• Add the rice and sauté over low heat;
• Add white wine and mix without stopping;
• When the wine dries, add the broth gradually with a sieve while mixing;
• Every time it dries add broth (for 20 minutes on average);
• Add 3 tablespoons of cold butter;
• Add grated Parmesan cheese;
• Mix;
• Risotto on point;
• Turn off the fire;
• Season the shrimp with 1 pinch of salt;
• In a frying pan with a little oil, lightly fry the shrimp (45 seconds on each side);
• Mounting
• In a bowl, add the risotto, shrimp, coconut chips, curds, pickled onions, lemon zest and olive oil;
• Your shrimp risotto is ready!