Shrimp risotto

Directions

• Broth
• In a pan, add 2 chopped carrots;
• Add 2 leeks (only the top part of it, reserve the bottom part for the risotto);
• Add 1 chopped onion;
• Add parsley stalks;
• Add 2L of water;
• Leave on low heat for approximately 1 hour;
• Separate the broth from the ingredients with a sieve;
• Risotto
• In a pan, add 1 strand of olive oil;
• Season 1/5 Kg of shrimp with salt, black pepper and half a lemon;
• Mix and add to the hot pan and let it fry;
• Transfer shrimp to another container;
• In the pan you fried the shrimp in, add 2 tablespoons of butter;
• Add 1 onion;
• Add bottoms of 2 leeks;
• Let it fry;
• Add 2 cups arborio rice;
• Mix and let it fry a little;
• Add 1 cup dry white wine;
• Stir until dry;
• Add 3 ladles of broth;
• Mix until dry;
• Add 2 ladles of broth;
• Mix;
• Add more broth and keep mixing until it reaches the desired point;
• Add 1/2 cup tomato sauce;
• Add fried shrimp;
• Add 200g Parmesan cheese;
• Hit the salt and pepper;
• Mix;
• Let it dry a little longer;
• Add parsley;
• Turn off the fire;
• Add 1 tablespoon butter;
• Mix;
• Your shrimp risotto is ready!