Shrimp risotto

Directions

• In a medium pot, heat the vegetable broth or fish broth over low heat and keep it warm throughout the risotto preparation.
• In another large pan, heat the olive oil and half the butter over medium heat.
• Add chopped onion and garlic and sauté until soft and golden.
• Add the arborio rice to the pan and stir well to coat the grains with the fat.
• Cook for about 2 minutes, stirring constantly.
• Add the white wine to the rice and stir until absorbed.
• Start adding the vegetable broth or fish broth, ladle by ladle, stirring constantly.
• Wait for each shell to be absorbed before adding the next one.
• Continue adding the broth and stirring for about 20 minutes or until the rice is al dente, tender but still with a little resistance.
• While the risotto is cooking, season the prawns with lemon juice, salt and pepper to taste.
• In a separate skillet, melt the remaining butter and add the prawns.
• Cook for about 2-3 minutes on each side, until they are pink and evenly cooked.
• Remove from heat and set aside.
• When the rice is at the desired point, add the grated parmesan cheese and stir well to incorporate.
• Place the cooked prawns in the risotto and mix gently.
• Turn off the heat and let it rest for 1-2 minutes for the flavors to harmonize.
• Serve the shrimp risotto immediately, sprinkling with chopped parsley on top.